Truite Marinée Étoile

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 6 medium-sized trout
  • 6 tablespoons olive oil
  • malt vinegar (just enough to cover trout)

Method

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<