Supreme of Trout with Crabmeat Sauce from Masson’s Restaurant

This week is Shark week. Since sharks eat other fish, I am featuring two trout dishes. These two trout dishes are from restaurants which are no longer open. Here is one from Masson’s, which was located just off the lakefront.

4 filets of Trout (6-8 ounces each)

Salt and pepper to taste

2 Lemons

1/2 cup Butter

1/2 cup Green Onions (chopped)

1/2 cup dry White Wine

2 cups Heavy Cream

2-3 Egg Yolks, beaten

1 1/2 pounds Crabmeat (cooked)

Season filets with salt and pepper. Place in broiling pan. Squeeze juice from one half lemon over each filet. Set aside until ready to broil.

In a medium sized skillet, melt butter and saute onions until soft. Add wine and cream. Stir and simmer for 5-8 minutes; salt and pepper to taste. Broil filets until tender. While filets are broiling, remove sauce from heat; stir in beaten egg yolks and for in crabmeat. Place cooked filets on a serving dish and cover with crabmeat sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!