Trout Boiled67

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 trout
  • 2 tsp chopped parsley
  • 2 tsp salt</

Method

Cut the head off the trout and draw out the innards.

Simmer the salt and parsley for 5 minutes in sufficient water to cover the fish, strain it into a clean pan, add the trout, and simmer for a further 10–15 minutes according to size, until just tender. Drain, and serve with greensauce.

Alternatively, leave the head on, draw out the innards and