Sebastian Cabot's Truita a la Marguery

Sebastian Cabot's Truita a la Marguery

For fumet (fish stock):
1 pound chopped raw fish (bones and trimmings)
1 small yellow onion, chopped
bouquet garni (2 sprigs parsley, small bay leaf, pinch thyme tied in cheesecloth bag)
2-inch piece peeled carrot, chopped
1 1/2 cups dry white wine
1 1/2 cups water
6 peppercorns
good pinch salt

Break up bones and put in stock pot with other ingredients. Bring to boil, simmer uncovered about 45 minutes or until reduced in volume one-third. Strain to use.

Preparation of mussels and shrimp:
1 1/2 dozen mussels
1 1/2 dozen small green shrimp
2 cups dry white wine
4 sprigs parsley, chopped
2 small pinches thyme
1 small yellow onion, chopped
8 crushed peppercorns

Wash and beard mussels scrubbing well under running water; drain well on paper towels. In a saucepan put 1 cup wine, pinch thyme, half chopped onion and 4 peppercorns. Bring to boil; add mussels, cover, cook only until shells start to open. Drain well an discard any shells that fail to open.

Wash, drain shrimp on paper towels. Using remaining ingredients, simmer stock, add shrimp, cover, cook about 4 minutes (or until shrimp turns pink). Drain, cool, remove shells and devein.

To assemble:
4 cleaned rainbow trout, each weighing 3/4 to 1 pound
4 pats sweet butter
salt
cayenne
2/3 stick sweet butter
1/4 cup fumet
3 tablespoons dry white wine
3 egg yolks

Clean fish well, leaving heads and tails intact. Dry well with paper towel. Rub inside cavity and outside of each trout well with pat of softened butter. Salt inside and outside skin of each trout, sprinkle with few grains cayenne. Place trout in shallow, ovenproof platter (or copper baking dish). Cover loosely with a piece of buttered aluminum foil (or buttered paper). Bake in preheated 300 degrees F. oven for about 20 minutes.

Meanwhile prepare sauce as follows:
Combine fumet, wine and remaining butter in top of double boiler. Cook over hot, but not boiling water until butter melts. Add egg yolks one at a time, beat into wine mixture after each addition. Cook, stirring constantly, until sauce is consistency of thick cream. Arrange cooked mussels and shrimp around baked trout, spoon sauce over all. Return to oven to glaze lightly. Serves 4.