Salmon Trout in Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

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.


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


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