La Truite Féterne

Trout with wine and butter

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 4 trout
  • court-bouillon: onion, carrot, celery, parsley, 125 ml (


Clean the trout, removing any blood along the spine. Make a court-bouillon by simmering the vegetables, herbs, wine and salt with sufficient water to cover the fish, for 30 minutes. Slide in the trout and barely simmer for 5–10 minutes according to their size. They should be just right when the pupils of their eyes pop out like pearls.

Transfer the fish to a heated serving dish a