Conference turris::cooks

Mix equal parts mustard (your choice) and melted butter (clarified).
Sprinkle white fish with lemon. Cover fish with bread crumbs (I use
Italian). Place fish in pan. Cover with sauce. Broil in 375 deg oven
until done (about 15 minutes).

Substitute low-cal margarine for clarified butter for low-cal version.

Try sherry (not cooking sherry, use a kind that tastes good to drink)
and butter and Italiain bread crumbs. Put it all on top of fish and
bake.

Mary

Since these responses are really toppings, not sauces, Ill give you another
topping Ive used for years (from the Gloucester House)

I stopped useing the recipe years ago and make this to my taste so Im not that
sure of the exact proportions.

For one fillet of fish, about 1-1 1/2 lbs:

1 1/2 cups bread crumbs
1 tbs mustard (I use Frenchs)
1 tbs melted butter (margerine)
1 tbs parmesian cheese
1 1/2 tbs worcester sauce
pepper to taste

mix all together with fork - put on fillets, pour 1/3 cup white wine
around filet - cook to desired doneness - 


Rick

		Trout in Yogurt Sauce


	4 Trout	
	little seasoned flour
	2 oz butter
	1/2 pint natural yogurt
	1 tbs horseradish cream
	salt and pepper

		Set oven to 350 F . Trim,wash and dry trout. Leave heads on.
Roll in seasoned flour. Heat butter in flameproof dish. When it is foaming lay 
on the trout. Fry on moderate head for 4-5 mins. Turn and continue for another 
4-5 mins. Do not allow trout to colour too much, just a light brown.

		Put dish in oven for 5 mins. Mix the yogurt and horseradish 
cream. Add seasoning to tase. Coat the trout with the mixture. Return to the 
oven for about 5 mins.

		Serve hot with a salad. A nice bottle of Moselle enhances it 
also.

	Martin