Trout Marguery

Preparation info
  • Yield:

    2

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 trout (about ¾ pound), preferably boned but not filleted
  • 2 tablespoons butter

Method

  1. Preheat the oven to 400 degrees.
  2. Rinse the trout and pat dry inside and out.
  3. Select a baking dish large enough to hold the trout and butter it with 1 tablespoon</