Serves 6-8


  • 6 6-ounce trout fillets, heads removed
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup flour
  • 1/4 teaspoon pepper
  • Tarragon Shrimp sauce



Clean trout in cold water, pat dry. Heat olive oil. Mix salt, pepper and flour and lightly coat trout in it. Sauté trout in olive oil, until brown. Place in serving platter and cover with Tarragon Shrimp Sauce. Tarragon Shrimp sauce: 3 egg yolks 1/2 teaspoon dried tarragon 1 tablespoon boiling water pinch red pepper 3 tablespoons water 1 dozen cooked medium shrimp 2 tablespoons warm lemon juice chopped /2 cup butter, melted 1/2 cup sautéed mushrooms 1/4 teaspoon salt 1/4 cup pineapple bits Place egg yolks in top of heated double boiler; beat with wire whip, until they begin to thicken. Add boiling water; beat until mixture begins to thicken. Gradually add the remaining water, beating as you go. Add lemon juice, butter, salt, pepper, and tarragon. Beat until well blended. Carefully blend in shrimp and mushrooms. Let mixture reheat then serve over trout.