Ingredients:

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

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.