Palace Trout

• 3 lb. trout fillets
• 1 Tbsp. butter
• 1/3 c. milk
• 1/3 c. water
• 3 bay leaves
• 4 c. cooked angel hair pasta
• 1/2 c. butter
• 3/4 lb. sliced mushrooms
• 2 tsp. minced garlic
• 4 chopped green onions
• 1/4 lb. cooked shrimp
• 1/4 lb. cooked lobster
• 2 Tbsp. flour
• 1 c. milk
• 1 c. heavy cream
• salt and pepper to taste
• freshly grated Parmesan cheese

1. Melt 1 tablespoon butter in nonstick skillet.
2. Add trout fillets side by side.
3. Add just enough milk and water to come halfway up trout.
4. Sprinkle with salt and pepper.
5. Add bay leaves. Cover and heat to boiling.
6. Reduce heat and cook for 15 minutes. Remove from heat.
7. Reserve liquid.
8. Discard bay leaves.
9. Place trout on bed of hot angel hair pasta.
10. In medium skillet, melt 1/2 cup butter and saut mushrooms and garlic for 5 minutes.
11. Add green onions and cook for additional 5 minutes.
12. Add shrimp and lobster; heat thoroughly, stirring constantly.
13. Sprinkle with flour and cook for 2 minutes.
14. Gradually add remaining milk, cream and reduced poaching liquid and simmer 10 minutes.
15. Season with salt and pepper.
16. Pour sauce around edges of fish and sprinkle with Parmesan cheese and paprika.
17. Serve hot.

trout, butter, milk, water, bay leaves, pasta, butter, mushrooms, garlic, green onions, shrimp, lobster, flour, milk, heavy cream, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52305 (may not work)