Les Truites Farcies

Stuffed trout

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 4 medium-sized trout
  • 3 tablespoons oil
  • 1 large cèpe, or


Check that the trout are thoroughly clean, removing any blood along the spine, then dry them with a clean cloth or kitchen paper.

Oil the centre section of four pieces of aluminium foil, large enough to wrap each fish in, and lay each trout on one. Chop the cèpes, dice the ham and chop the shallots and some parsley. Heat a little oil in a flying pan and fly the mushroom lightly f