Trout with Blue Cheese Sauce

2 pounds trout steaks Salt and pepper
Melted butter or other fat
Sauce
% cup butter or margarine 2 tablespoons diced cucumber
2 egg yolks, slightly beaten 1 teaspoon finely chopped onion
1 tablespoon lemon juice Few grains pepper
Y% cup (1 ounce) crumbled blue

cheese

Brush steaks with melted fat and season with salt and pepper.
Place steaks on greased broiler rack and broil. When fish is
browned on one side, turn and brush with melted fat and complete
cooking and seasoning. Allow 10 minutes cooking time for each
inch of thickness. If fish is frozen, double the cooking time. ‘To
make sauce: melt 4 cup butter over hot water. Add egg yolks and
lemon juice. Cook and stir until thickened. Stir in cheese, cucum-
ber, onion and pepper. Serve with broiled steaks.

Makes 4 to 6 servings.

Broiled Trout Kabobs

2 pounds trout steaks or fillets, % cup lemon juice

1 inch thick 2 tablespoons brown sugar
1 cup chili sauce 2 teaspoons celery salt
¥% cup salad oil ¥~ teaspoon Tabasco sauce

Remove skin and bones from trout and cut into l-inch cubes.
(Two pounds makes about 30 cubes.) Combine remaining in-
gredients to make a sauce. Marinate trout cubes in sauce for several
hours, then drain and place on skewers. Broil over coals or in
broiler, turning and basting occasionally with sauce, until trout
flakes easily when tested with a fork, about 10 minutes.

Makes 6 servings.

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