Trout With Crab

For each trout fillet (about 4 to 5" long), lightly salt and flour. Cook in fry pan with butter until done. Serve each fillet with 1/2 cup or more of fresh crab. Pour Hollandaise Sauce to cover and serve immediately.

--Hollandaise Sauce:--

4 eggs
2 1/2 tbsp. lemon juice
1/2 tsp. salt
1/2 lb. butter

• Put egg yolks, lemon juice and salt in blender top and set in pan of warm water for about 10 minutes.

• Heat butter slowly to the hot bubbly stage.

• Put egg yolk mixture in blender and turn on, covered, then uncover and add hot butter in thin steady stream with blender on low.

• Makes 1 1/4 cup sauce.

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