Trout à La Styria

Steirische Forelle

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • A few small river trout, filleted and skinned, a few slices of larding bacon, butter, a few tomatoes, Béchamel sauce, salt and pepper.


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 butter and well seasoned with salt and pepper.