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Trout Alexander

  • 3-pound speckled trout, cleaned, skinned, and boned
  • milk
  • water
  • salt
  • 3 bay leaves
  • 3/4 pound sliced mushrooms
  • 1 stick butter
  • 1 clove garlic, minced
  • 4 whole shallots (green onions), chopped
  • 1/4 pound cooked shrimp
  • 1/4 pound cooked lobster
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup cream
  • Salt and pepper to taste
  • 2 ounces sherry
  • 4 sprigs parsley, chopped

Lay pieces of trout side by side in a shallow buttered saucepan. Add enough milk to half cover fish, and about half as much water as milk. Sprinkle lightly with salt, add bay leaves, and cover pan. Bring liquid to a boil, reduce heat, and simmer slowly about 15 minutes, or until fish flakes readily. Remove fish and set aside to keep warm. Reduce broth to 1/2 cup and reserve for use in sauce. Saute mushrooms in butter 5 minutes. Add garlic and shallots and simmer 5 minutes until tender. Add shrimp and lobster and heat thoroughly. Sprinkle flour over all and cook, stirring, 2 minutes. Gradually add milk, cream, and reduced fish broth and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally. Season to taste, add sherry and parsley, pour over fish on a platter, and serve at once. Serves 4.

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