Trout à La Styria

Name: Trout à La Styria (Steirische Forelle)
Cuisine: Austria
Ingredients: A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few tomatoes, Béchamel sauce, salt and pepper.; A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few tomatoes, Béchamel sauce, salt and pepper.; A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few tomatoes, Béchamel sauce, salt and pepper.; A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few tomatoes, Béchamel sauce, salt and pepper.; A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few tomatoes, Béchamel sauce, salt and pepper.; A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few tomatoes, Béchamel sauce, salt and pepper.; A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few tomatoes, Béchamel sauce, salt and pepper.

Steirische Forelle

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few

Europe
Austria
Fish course
Gluten-free

Method

Bone and skin the fish, lay the fillets on a buttered pan, cover with the slices of larding bacon and cook in a moderate oven for 10 to 15 minutes till the fish is tender. Put on a dish, remove the larding bacon, and serve with a Béchamel sauce and tomatoes previously cooked in a little