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| What You Need: |
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2 tablespoons butter, softened, plus 2 tablespoons butter, cut into ½-inch bits
¼ pound firm fresh mushrooms, trimmed, wiped with a dampened towel and cut lengthwise, including the stems, into ¼-inch-thick slices
¼ cup thinly sliced scallions, including 3 inches of the green tops
4 eight-ounce speckled trout or weakfish fillets, skinned
1½ teaspoons salt
½ cup dry white wine
12 medium-sized uncooked shrimp (about ½ pound)
1 cup hollandaise sauce
2 tablespoons coarsely chopped black truffles
1/8 teaspoon ground hot red pepper (cayenne)
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| How To Cook: |
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1. Preheat the oven to 350°F. With a pastry brush, spread 1 tablespoon of the softened butter on the bottom of a flameproof baking pan large enough to hold the fish fillets in one layer.
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2. Cut a piece of wax paper to fit snugly inside the pan and spread one side of the paper with the remaining tablespoon of softened butter.
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3. Scatter the mushrooms and scallions over the bottom of the pan and lay the fish fillets over them, side by side. Sprinkle the tops with 1 teaspoon of the salt and pour in the wine.
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4. Bring to a simmer on top of the stove, cover the fish with the wax paper, buttered side down, and poach the fish in the middle of the oven for about 20 minutes, or until the fillets are firm to the touch.
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5. Meanwhile, shell the shrimp. Devein them by making a shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife.
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6. Wash the shrimp briefly in a colander set under cold running water, spread them on paper towels to drain and pat them completely dry with fresh paper towels.
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7. In a heavy 6- to 8-inch skillet, melt the 2 tablespoons of butter bits over moderate heat. When the foam begins to subside, add the shrimp and stir for 2 to 3 minutes, or until they are pink and firm to the touch. Set the skillet aside off the heat, and prepare the hollandaise sauce.
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8. When the fillets have cooked the allotted time, use a slotted spatula to transfer them to an ovenproof platter. Strain the poaching liquid through a fine sieve into a small enameled saucepan and boil it over high heat until it has reduced to 2 tablespoons.
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9. With a wire whisk, beat the liquid into the hollandaise. Stir in the truffles, the red pepper and the remaining ½ teaspoon of salt, and taste the sauce for seasoning.
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10. Preheat the broiler to its highest setting. To assemble the "Speckled Trout Marguery", place three shrimp on each fillet and spoon the sauce over the top, masking the fish completely. Slide the platter under the broiler for 30 seconds, or until the sauce is lightly browned. Serve at once.
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