Trout Marguery Recipe
Ingredients
1 lb. trout
1/2 pt. oysters
1/2 lb. shrimp
2 onions, minced
2 tbsp. chopped green pepper
1/4 lb. butter
1 c. medium white sauce
4 tbsp. sherry
3/4 c. sliced mushrooms
1/8 tsp. hot sauce
Salt and pepper to taste
2 c. seasoned hot mashed potatoes
1/8 lb. sharp cheese, grated
Directions
Poach trout, oysters and shrimp separately for 5 minutes.
Drain well.
Separate trout into large pieces; place in buttered casserole.
Chop oysters and shrimp, spread over trout.
Cook onions and green pepper in' butter until transparent.
Add white sauce, sherry, mushrooms and hot sauce; blend well.
Season with salt and pepper.
Pour sauce over shrimp mixture.
Bake at 350 degrees for 20 minutes.
Remove from oven; flute hot mashed potatoes around edge.
Sprinkle with cheese.
Return to oven for 10 minutes or until lightly browned and cheese is melted.
Drain well.
Separate trout into large pieces; place in buttered casserole.
Chop oysters and shrimp, spread over trout.
Cook onions and green pepper in' butter until transparent.
Add white sauce, sherry, mushrooms and hot sauce; blend well.
Season with salt and pepper.
Pour sauce over shrimp mixture.
Bake at 350 degrees for 20 minutes.
Remove from oven; flute hot mashed potatoes around edge.
Sprinkle with cheese.
Return to oven for 10 minutes or until lightly browned and cheese is melted.
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