Dijon-Style Trout

Page 172

| Course Type: Other

(1 review)

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I made a half recipe of this, with lieu noir rather than trout. The fish isn't that important. The sauce is delicious. I'm sure it has a name besides "Dijon-style", but I don't know it and haven't looked it up. It's rich, but really nice: minced shallots and parsley cooked in vinegar, stirred into an egg yolk, soft butter, and dijon mustard. Would be good on any fish, maybe even chicken.

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