1071 Truites Marinées

Marinated Trout

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the trout in a very strongly flavoured White Wine Court-bouillon containing one-third its volume of vinegar; allow to cool in the cooking liquid. When cold, arrange in a ravier with a little marinade and garnish on top with slices of grooved lemon.