Craig Claiborne

Trout Véronique

Preparation info
  • Yield:

    4 to 8

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 8 small trout (about 5 ounces each), or 4 large trout (8 to 10

Method

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Arrange the trout neatly in the baking di