Salmon Trout in Cream

Name: Salmon Trout in Cream
Cuisine: United Kingdom
Ingredients: butter; 2 glasses of dry white wine or champagne; a salmon trout, 2½-3 lb. (1¼-1½ k.) (have the fish skinned as well as cleaned); ¾ pint (4½ dl.) of heavy cream flour, salt and pepper; ¾ pint (4½ dl.) of heavy cream flour, salt and pepper; a cucumber cut in neat ½-inch (1-cm.) cubes; 2 glasses of dry white wine or champagne; a salmon trout, 2½-3 lb. (1¼-1½ k.) (have the fish skinned as well as cleaned); a salmon trout, 2½-3 lb. (1¼-1½ k.) (have the fish skinned as well as cleaned); ¾ pint (4½ dl.) of heavy cream flour, salt and pepper; ¾ pint (4½ dl.) of heavy cream flour, salt and pepper

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

An Edwardian recipe from Northumberland. Six large fish were used for a dinner party for thirty, which preceded a ball.

Ingredients

a salmon trout, 2½-3 lb. (1¼-1½ k.) (have the fish skinned as well as cleaned)

Europe
United Kingdom
Fish course
Pescatarian
England

Method

Brush the fish all over with cream, using a pastry brush and making as much adhere as possible. Then sprinkle all over with seasoned flour. Put in a well-buttered fireproof dish. Cook in an oven preheated to 350° F., gas mark 4, for 5 minutes. Then turn the fish over and cook another 5 minutes. Add the wine and cook for 10 minutes. Finally, pour over all the remaining cream and cook a further 2