fbpx
Now offering Free Shipping on all cookbook orders through May 9th

Trout Marguery

  • Prep Time: 5m
  • Cook Time: 45m

Ingredients

  • 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

Instructions

  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.