Baked Trout Montbarry

• 6 trout (10 or 12 oz. each), washed and wiped dry
• salt and black pepper
• 1 tsp. finely chopped parsley
• 1 tsp. minced onion
• 1 Tbsp. minced chives
• 1 tsp. minced chervil
• 3 Tbsp. finely chopped mushrooms
• fresh tarragon leaves
• 2 Tbsp. melted butter
• 4 egg yolks
• 1 oz. brandy
• 5 Tbsp. fresh bread crumbs
• 5 Tbsp. grated Gruyere cheese
• paprika

1. Season the trout with salt and pepper.
2. Line a well buttered baking dish with the parsley, onion, chives, chervil, mushrooms and tarragon leaves.
3. Put the fish on top and pour the melted butter over them.
4. Cover the dish with buttered foil and bake in a 400u0b0 oven for 10 to 12 minutes.
5. Beat the egg yolks with the brandy.
6. Remove the foil from the fish; pour the egg and brandy mixture over them, then sprinkle with the bread crumbs, mixed with the Gruyere cheese and a little dusting of paprika.
7. Return to the oven and bake until the crumbs are golden brown.
8. Serve in the baking dish.
9. The classic accompaniments are large broiled onions and thick tomato slices, grilled, with sauteed mushrooms on each slice.
10. Serves 6.

trout, salt, parsley, onion, chives, chervil, mushrooms, tarragon, butter, egg yolks, brandy, bread crumbs, gruyere cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724350 (may not work)