La Truite au Verjus

Trout with verjuice

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


Per person

  • 1 trout
  • 1 handful of sorrel, de-stalked
  • a little seasoned flour


Clean the trout, removing any blood along the spine and dry in a cloth or with kitchen paper. Season the insides and fill the slit with a handful of sorrel before rolling the trout in seasoned flour.

Heat the fat in a flying pan and put in the trout to cook over a moderate heat. Baste with the fat while they are cooking – watch they do not stick to the pan – giving them 4 or 5 minutes o