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Author Topic: Smoked Trout With Gribiche Sauce  (Read 699 times)
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« on: May 15, 2004, 06:39:39 PM »

An elegent blend of oils, herbs and horseradish make this sauce a nice companion with Smoked Trout.

4    smoked trout fillets  
1/2    cup olive oil  
1/2    cup vegetable oil  
1    tablespoon dijon-style mustard  
2    tablespoons minced shallots  
2    tablespoons minced onions  
1    large hard-boiled egg, chopped  
1    large egg yolk  
   salt and pepper  
3    tablespoons red wine vinegar  
4    tablespoons freshly grated horseradish  
1    tablespoon fresh tarragon leaf, chopped  
1    tablespoon fresh parsley leaves, chopped  
4    lemon wedges (to garnish)  
1.  In a bowl combine the oils.  
2.  In another bowl combine the mustard, shallots, onions, egg yolk, chopped egg, salt and pepper, and vinegar.  
3.  Blend with a wire whip while slowly adding th oils to emulsify.  
4.  Add the horseradish, tarragon and parsley and blend with a wire whip.  
5.  Serve the sauce around Trout fillets, and garnish with lemon wedge.  

Thanks to Chef GerardGibbs Gibbs!

Born to fish, forced to work!
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