1/2 cup trout cubed cooked, or your favorite fish
2 eggs hard-cooked, quartered
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
1/4 teaspoon salt
1 egg yolk beaten
1 tablespoon vermouth
Cayenne pepper or hot pepper sauce to taste
2 tablespoons parmesan cheese grated
1/8 teaspoon paprika
Hot biscuits
Heat oven to 350° F. Place fish in buttered shallow 1-quart baking dish. Cover with eggs. In small saucepan heat butter or margarine; add flour and cook, stirring, for 3 minutes. Whisk in milk and salt; continue to cook and stir until thickened, 5 to 8 minutes. Add about 1/3 cup sauce to yolk and blend. Return to saucepan; cook, stirring, for 1 minute. Add vermouth and cayenne or hot pepper sauce to taste. Evenly pour sauce over fish and eggs. Sprinkle top with Parmesan and paprika. Bake for 20 minutes or until heated through and bubbly. Serve immediately over biscuits.
Fish Au Gratin comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!