Les Truites aux Lardons

Trout with diced salt pork

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This is a recipe which comes from Naucelle in the Rouergue. The late Monsieur Fraysse ran the Hostellerie des Voyageurs in this pretty market town above the banks of the river Viaur, and gave us his recipe, simple but delicious. The idea of salt belly of pork with fish may seem unusual but Jane Grigson in her Fish Cookery gives a recipe called Brithyll a cig Mock from Wales which uses the c