The Goldton at Venice
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Ingredients:
For Trout Eggs Benedict:
2 trout skinned and de-boned
2 tablespoons butter
Salt and pepper to taste
1 bunch asparagus
1 tablespoon olive oil
4 eggs
For Bearnaise Sauce:
1 cup melted butter
1 tablespoon white wine vinegar
3 egg YOLKS
1 tablespoon fresh dill, minced
1 teaspoon sweet paprika

Directions:
For the Trout: Preheat the oven to 400 degrees
Salt and pepper the two trout, which are skinned but still on the bone. Place a few thin slices of butter on the trout, about a tablespoon per trout. Wrap each trout in a foil packet, taking care to seal all corners so the steam cannot escape during cooking. Place the trout packets on a baking sheet. To the baking sheet, also add the asparagus. Rub the asparagus with a little olive oil and season with salt and pepper. Place entire baking sheet in oven. Asparagus and trout packets bake for about fifteen minutes. Asparagus should be tender to the bite and still a bit crunchy.
For the Bearnaise Sauce: Melt the two sticks of butter and let cool slightly. You don’t want the butter bubbling hot, but you want it to still be warm. Place the egg yolks in a blender and pulse a few times to break them up. With the blender running, add the white wine vinegar and mix for a few seconds. With the blender running, slowly stream in the warm butter. Once all the butter is added, continue to blend for a minute. Add the fresh dill, paprika, and salt and pepper. Blend for another minute. Keep the sauce warm with the lid on the blender.
For Poached Eggs: In a large pot, bring to a light boil about three cups of water. Once the pot is gently boiling, use a large spoon to create a whirlpool in the water. With the water spinning, drop the cracked eggs, one at a time, into the pot. Allow the eggs to cook for two to two and half minutes. Remove using a slotted spoon.