Filet of Lake Trout, Parmesan au Gratin
- Fish
- Lemon juice
- Salt
- Pepper
- Butter
- 3 beaten egg yolks
- 1 quart white sauce
- 1/2 cup cheese
Cut fish in nice portions, season with lemon juice, salt, pepper and butter; place in pan lined with butter, cover with waxed paper and bake until two-thirds done. Whip 3 beaten egg yolks into 1 quart white sauce, add 1/2 cup cheese; mask fish with this sauce, delicately sprinkle with cheese, dot with butter and place in hot oven until browned.
Submitted by Jun 6, 2009
15 min
30 min
45 min