Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Minced onion
9 tb Sweet butter
1 c Coarse chopped mushrooms
1/2 c Diced cooked ham
1/4 c Dry white wine
Salt
Fresly ground pepper
2 Egg yolks, beaten
1/4 c Fine dry bread crumbs
4 Trout, cleaned (8 oz each)
All-purpose flour
3 tb Vegetable oil
2 Hard-cooked eggs,
-finely chopped
1/4 c Crumbled Roquefort (1 1/2oz)
1 tb Pernod

1. Saute onion in 2 tablespoons of the butter in medium skillet over
medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham;
saute until moisture from mushrooms have evaporated, 6 to 8 minutes.
Add wine; simmer until evaporated, about 5 minutes. Add 1/4 teaspoon
each salt and pepper. Remove from heat; cool slightly. Stir in egg
yolks, then bread crumbs. Reserve. 2. Rinse trout with cold water;
pat VERY dry. Sprinkle insides with salt and pepper. Dust trout with
flour; shake off excess. Heat 3 tablespoons of the butter and the oil
in large skillet over medium-high heat; when foam subsides, add
trout. Cook until well browned on one side, 3 to 5 minutes. Turn fish
gently with 2 spatulas, being careful not to break. Brown the second
side. 3. Spread reserved mushroom mixture on warm platter. Arrange
trout on top. Mix hard-cooked eggs and parsely; sprinkle over trout.
Keep warm. 4. Pour off drippings from large skillet; wipe skillet
clean. Heat remaining 4 tablespoons butter in skillet until it
beginsto melt; add cheese and Pernod. Heat over medium-high heat,
stirring constantly, until mixture beginsto foam. Pour over trout;
serve immediately.

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