Versailles Fillet Of Trout Marcus

Ingredients: 6 (6 oz( Fillets Trout or -- Similar Fish Salt Ground White Pepper Flour 5 Eggs -- Beaten 3/4 cup Clarified Butter Chopped Parsley ***MARCUS GARNISH:*** 6 Trimmed and Cooked Artichoke -- Bottoms (rinse well) 2 tablespoons Sliced Scallions 1/2 teaspoon Chopped Garlic 1/2 teaspoon Chopped Shallots 3 tablespoons Small Capers, Rinse -- Drain 1/2 cup Dry White Wine 1/2 cup Lemon Juice 1 cup Butter Salt to Taste Ground White Pepper to Taste Directions: Sprinkle fillets wwith salt, pepper and lemon juice. Dredge in flour and shake off excess. Dip fillets in egg and saute in butter until edges begin to brown. Turn and cook about 5 minutes or until fish flakes easily. To make Marcus Garnish, combine artichokes, scallions, garlic, shallots, capers, wine and lemon juice in a heavy saucepan anmd bring to a boil. Divide butter into 3 pieces, add all at once, swirling and agitating the pan until completely incorporated into the sauce. Add salt and pepper. Serve fillet with Marcus Garnish, topped with chopped parsley.

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