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Trout Marguery

  • Prep Time: 5m
  • Cook Time: 45m


  • 3 Lbs. Trout
  • 3 tbsp. Tony Chachere's Original Creole Seasoning, divided
  • 3 tbsp. Olive Oil
  • 2 Whole Egg Yolks (Beaten)
  • 1 c Margarine (Melted)
  • 2 tbsp. Lemon Juice
  • 1 c Shrimp
  • 1/2 lb Lump Crab Meat
  • 1/2 c Mushrooms


  1. Season fish with 2 Tbsp. Tony Chachere's Original Creole Seasoning in a baking pan and add olive oil.
  2. Bake in 375 degrees oven for 20-25 minutes.
  3. As fish bakes, prepare the sauce.
  4. To make sauce, place margarine in top of double boiler over hot (not boiling) water and gradually add eggs, stirring constantly until mixture thickens.
  5. Add lemon juice, shrimp, crab meat, mushrooms, and remaining 1 Tbsp Tony Chachere's Creole Seasoning.
  6. Stir and cook for about 10 minutes to heat thoroughly.
  7. Place baked fish on a platter and cover with sauce.