Geraldene Holt

Truite à la Mode d’Arcens

Arcens-Style Trout

Preparation info
  • Serves

    4

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

One appropriately wet day in Arcens, in a small restaurant half a kilometre downstream from the water-bottling plant, a fine trout cooked in an Ardèche Syrah was a most welcome dish.

Ingredients

  • 4 trout, river or farm
  • 55 g(2 oz) butter
  • 1

Method

Clean the trout, rinse in cold water and dry on kitchen paper.

Melt half the butter and cook the shallot and chopped mushroom stalks until soft. Add the trout to the pan and cook for 2 minutes on each side. Season the fish lightly with pepper and salt. Pour in the wine and bring to the boil.

Cover the fish with a buttered paper and cook on the hob or in a moderate oven (Mark 4,