Trout Marguéry

• 8 (1/4-pound) freshwater trout fillets
• 3 tablespoons olive oil
• 2 egg yolks, lightly beaten
• 1 tablespoon all-purpose flour
• 1/4 cup butter, melted
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 20 medium shrimp, cooked, peeled, deveined, and chopped
• 1/2 cup lump crab meat, drained and flaked
• 1/2 cup sliced fresh mushrooms

1. Rinse fish thoroughly in cold water; pat dry. Place fish, skin side down, on a 15- x 10- x 1- inch jellyroll pan; sprinkle fish with olive oil. Bake at 375u0b0 for 30 minutes or until fish flakes easily when tested with a fork. Remove fish to a warm serving platter; keep warm.
2. Combine egg yolks and flour in a medium saucepan; mix well. Gradually add butter, stirring until smooth. Add remaining ingredients; mix well. Cook over medium heat 3 minutes, stirring occasionally. Pour sauce over prepared fish, and serve immediately.

trout, olive oil, egg yolks, flour, butter, water, lemon juice, salt, pepper, paprika, shrimp, lump crab meat, mushrooms

Taken from www.myrecipes.com/recipe/trout-margury (may not work)