Advertisement
6
Easy
Published 1963
Clean and trim trout and sauté gently in olive oil until fish flakes with a fork. Place trout in a porcelain bowl and allow to cool.
Combine malt vinegar, just enough to cover trout, with marjoram, salt and pepper, to taste, and bring to the boil; pour marinade mixture over the trout and allow to marinate for 24 hours.
Place trout on a serving dish. Add a little Sauce Diable<