Fish Marguery

Recipe By:
Arianaa
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  • Total Time 30 min Ico-add
  • Yield 8 Servings
  • Level Medium

Named for French chef Nicolas Marguery who developed the technique of using shrimp in sauce as a garnish for poached fish, fish marguery is usually served with poached or baked sole, tilapia, salmon or any o...
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Ingredients

  • 2 1/2 cups fish stock
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 18 small shrimp
  • 1/3 cup white wine
  • Salt and pepper to taste
  • 1 tablespoon oysters, chopped
  • 1 can (4 ounces) mushrooms
  • 3 hard boiled eggs, chopped
  • 1/4 cup grated cheese
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Directions

  1. 1. Simmer fish stock until it is reduced to 1 1/4 cups.
  2. 2. Melt the butter and blend in flour. Add the reduced fish stock gradually, stirring constantly until mixture thickens.
  3. 3. Cook for three minutes longer; cut all but four of the shrimp into the sauce.
  4. 4. Add the wine, salt, pepper, oysters, mushrooms and two of the eggs.
  5. 5. Pour the sauce over poached or baked fish, topping with the remaining shrimp, egg and grated cheese.
  6. 6. Bake at 350 degrees F until cheese melts.