Title: Trout with sauce roquefort
 Categories: Main dish, Fish, Cheese, Sauces
      Yield: 4 Servings
 
    1/4 c  Minced onion
      9 tb Sweet butter
      1 c  Coarse chopped mushrooms
    1/2 c  Diced cooked ham
    1/4 c  Dry white wine
           Salt
           Fresly ground pepper
      2    Egg yolks, beaten
    1/4 c  Fine dry bread crumbs
      4    Trout, cleaned (8 oz each)
           All-purpose flour
      3 tb Vegetable oil
      2    Hard-cooked eggs,
           -finely chopped
    1/4 c  Crumbled Roquefort (1 1/2oz)
      1 tb Pernod
 
  1.  Saute onion in 2 tablespoons of the butter in medium skillet over
  medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham;
  saute until moisture from mushrooms have evaporated, 6 to 8 minutes.
  Add wine; simmer until evaporated, about 5 minutes. Add 1/4 teaspoon
  each salt and pepper. Remove from heat; cool slightly. Stir in egg
  yolks, then bread crumbs.  Reserve. 2. Rinse trout with cold water;
  pat VERY dry. Sprinkle insides with salt and pepper. Dust trout with
  flour; shake off excess. Heat 3 tablespoons of the butter and the oil
  in large skillet over medium-high heat; when foam subsides, add
  trout. Cook until well browned on one side, 3 to 5 minutes. Turn fish
  gently with 2 spatulas, being careful not to break. Brown the second
  side. 3. Spread reserved mushroom mixture on warm platter. Arrange
  trout on top. Mix hard-cooked eggs and parsely; sprinkle over trout.
  Keep warm. 4. Pour off drippings from large skillet; wipe skillet
  clean.  Heat remaining 4 tablespoons butter in skillet until it
  beginsto melt; add cheese and Pernod. Heat over medium-high heat,
  stirring constantly, until mixture beginsto foam. Pour over trout;
  serve immediately.