Salmon Trout in a Buttery Court Bouillon


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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.


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


    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 a pair of pliers. Cut each fillet across into two equal portions.

    Combine the fish stock, vinegar, bay leaves, peppercorns, salt and parsley in a large deep tin (it must be big enough to take all the fillets without overlapping) and bring to the boil. If the pan is on the small side, it is probably best to cook only two fillets at a time – don’t try and cram them all in at once. If cooking whole, use a salmon kettle instead and increase the amount of stock so you have enough to cover the fish. When the stock is boiling, reduce the heat until it is barely simmering and gently put in the fish. Cook the fillets for 5 minutes; a whole fish will need about 20 minutes. When cooked, remove the fish, cover and keep warm.

    Strain 450 ml/¾ pint of the stock into a saucepan, set over a high heat and reduce until only a quarter of its original volume remains. Add the vegetables, return to the boil, then reduce the heat to low and gradually add the butter, shaking the pan as you do until all the butter has melted. Stir in the parsley and test the vegetables; they should still be slightly crunchy. If they are a little too hard, allow the sauce to sit over a very low heat for a further minute or so.