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Bake them in a 375 oven for 15 to 20 minutes. Baste them several times with the butter in the dish. Remove them carefully to a hot platter. Deglace (add to and let simmer) the dish with 8 cups of dry white wine, Add 1 quart of heavy cream through a strainer into a saucepan and boil it for 10 minutes to reduce it a little. Add salt and pepper to taste, and a few drops of lemon juice. Pour the sauce over the fish and serve at once. Glaze under broiler just prior to serving. Serves 8 people.
Baked Rainbow Trout “Edmond”
Eight twelve ounce fresh trout in a buttered shallow baking dish. Sprinkle over 8 chopped shallots. 1 lb. of chopped mushrooms, 1 lb. of crabmeat, and your 1 lb. melted butter over them.
Bake them in a 375 oven for 15 to 20 minutes. Baste them several times with the butter in the dish. Remove them carefully to a hot platter. Deglace (add to and let simmer) the dish with 8 cups of dry white wine, Add 1 quart of heavy cream through a strainer into a saucepan and boil it for 10 minutes to reduce it a little. Add salt and pepper to taste, and a few drops of lemon juice. Pour the sauce over the fish and serve at once. Glaze under broiler just prior to serving. Serves 8 people.
