Trout Marguery Recipe
Poached fillet topped with Louisiana shrimp, crab meat, and mushrooms with sauce Marguery.
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Ingredients
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Fish
Seafood
Mushrooms
Sauce
Method
Preparation of Trout
Poach the Trout
In a pot, bring salted water with lemon juice to a gentle simmer. Carefully add the trout fillets and poach for about 5-7 minutes, or until cooked through. Remove and set aside.
Cooking the Seafood
Making Sauce Marguery
Prepare the Sauce
In the skillet, melt the remaining 2 tablespoons of butter. Stir in flour and cook for 1 minute. Gradually whisk in the chicken broth and bring to a boil. Reduce heat and stir in the heavy cream, Worcestershire sauce, and hot sauce. Simmer for 3-4 minutes until thickened.
Combine Ingredients
Gently fold in the sautéed shrimp, crab, and mushrooms into the sauce. Season with salt and pepper to taste.
Plating
Serve the Dish
Place poached trout fillets on the serving plates, spoon the seafood mixture over the top, and garnish with fresh parsley.
