Poached Salmon Trout

Preparation info

  • 4

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Method

Clean the fish, removing the gills, intestines and eyes, but leaving on the head and tail. If a fish kettle with drainer is not available, cradle the fish in muslin and cook in a large saucepan or preserving pan