4 trout fillets
4 tbsp. olive oil
2 egg yolks
8 oz. butter (2 sticks)
1 tbsp. lemon juice
1 c. cooked shrimp, chopped
1/2 c. crab meat
1/2 c. sliced mushrooms
2 tbsp. dry white wine
2 drops Tabasco
Salt and pepper, to taste

Dry the fillets and season with salt and pepper. Place in a baking dish. Add the oil, and bake in a preheated 375 degree oven for about 20 minutes. While the fish is baking, prepare the sauce.

SAUCE:

Put the 2 egg yolks in the top of a double boiler over hot, but not boiling, water and beat until slightly thickened. Melt the butter, and slowly add it to the egg yolks, stirring constantly until the mixture thickens. Add the lemon juice, shrimps, crab meat, mushrooms, wine, and Tabasco. Mix well and season to taste with salt and pepper. Stir and cook for 10 minutes longer.

Place the baked fillets on an oven proof platter. Spoon the sauce over the fish, and run it under the broiler; brown slightly.