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Craig Claiborne
Trout Véronique
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Preparation info
Yield:
4 to 8
Servings.
Difficulty
Easy
Appears in
Craig Claiborne's Southern Cooking
By
Craig Claiborne
Published
1987
About
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Recipes
Contents
Ingredients
8
small
trout
(about
5
ounces
each), or
4
large
trout
(
8 to 10
Americas
United States
Dinner
Pescatarian
Gluten-free
Method
Preheat the oven to
400 degrees
.
Select a baking dish large enough to hold the trout in one layer. Rub the bottom with butter and sprinkle the shallots over it. Sprinkle with salt and pepper to taste.
Arrange the trout neatly in the baking di