Trout Marguery

Course :	Cajun
From:	HungryMonster.com
Serves:	8

Ingredients:

1/4	cup	oyster liquor
1/2	cup	mushrooms -- sliced
1/2	pound	crabmeat -- cooked
20	large	shrimp -- cooked, chopped
1	teaspoon	paprika
1	tablespoon	water
1	teaspoon	flour
1/2	medium	juice of lemon
1	cup	butter -- melted
2	large	eggs yolks
		---marguery sauce---
1	bunch	watercress of parsley
1/2	teaspoon	pepper to taste
1	teaspoon	salt to taste
3	tablespoons	olive oil
3	pounds	tenderloin of trout

Preparation:

1. Place fish in buttered baking dish; rub with olive oil and season with salt and pepper. 2. Bake in preheated 375F oven 30 minutes. 3. While trout bakes, prepare sauce. 4. Place baked fish on heated platted; pour sauce over fish and garnish with watercress. *** MARGUERY SAUCE *** 1. Over hot (not boiling) water in double boiler, beat egg yolks with whisk until fluffy. 2. Very slowly pour melted butter into yolks, whisking until thick. 3. Add lemon juice, flour, water, paprika, shrimp, crabmeat, mushrooms and oyster liquor; heat. Season to taste.