01-27-2004, 09:59 PM
Smoked Trout with Horseradish Sauce
1/2 cup olive oil
1/2 cup vegetable oil
1 T. Dijon mustard
2 T. minced shallots
2 T. minced onion
1 large egg yolk
1 large egg, hard - boiled, chopped
Salt
Pepper
3 T. red or white wine vinegar
4 T. freshly grated horseradish
1 T. chopped fresh tarragon
2 T. chopped fresh parsley
4 fillets smoked trout
4 lemon wedges
Combine oils in bowl. In separate bowl, combine mustard, shallots, onion, egg yolk, hard - boiled egg, salt, pepper and vinegar. Blend briskly with wire whisk. Slowly dribble oils into bowl to create emulsion. Add horseradish, tarragon and parsley. Blend well with whisk. Serve sauce around trout. Garnish each serving with lemon wedge.
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1/2 cup olive oil
1/2 cup vegetable oil
1 T. Dijon mustard
2 T. minced shallots
2 T. minced onion
1 large egg yolk
1 large egg, hard - boiled, chopped
Salt
Pepper
3 T. red or white wine vinegar
4 T. freshly grated horseradish
1 T. chopped fresh tarragon
2 T. chopped fresh parsley
4 fillets smoked trout
4 lemon wedges
Combine oils in bowl. In separate bowl, combine mustard, shallots, onion, egg yolk, hard - boiled egg, salt, pepper and vinegar. Blend briskly with wire whisk. Slowly dribble oils into bowl to create emulsion. Add horseradish, tarragon and parsley. Blend well with whisk. Serve sauce around trout. Garnish each serving with lemon wedge.
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