Salmon Trout in a Buttery Court Bouillon

Name: Salmon Trout in a Buttery Court Bouillon
Ingredients: 2 stalks parsley; 225 g/8 oz butter; 4 small carrots; 6 button onions or large spring onions; About 450 ml/¾ pint fish stock; 1 stick celery; 2 bay leaves; About 50 ml/2 fl oz white wine vinegar; About ½ tsp coarse sea salt; About 10 g/¼ oz whole black peppercorns; 1 X 1.25-1.5 kg/2 l/2-3 lb salmon trout; 6 button onions or large spring onions; 1 X 1.25-1.5 kg/2 l/2-3 lb salmon trout

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Either fillet the fish or cook it whole. Salmon trout, river trout or even salmon can be used – that’s how versatile fish can be.

Ingredients

1 X 1.25-1.5 kg/2 l/2-3 lb salmon trout
6 button onions or large spring

Fish course
Gluten-free
Pescatarian

Method

Peel and thinly slice the onions into rounds. Peel the carrots and cannelize, then also thinly slice into rounds. Peel the celery and cut across into crescents.

Scale the salmon trout. If cooking and serving whole, remove the insides and wash well. If cooking as portions, fillet and skin both fillets. Remove the small bones that run down the middle of each fillet using