Name: Truites Farcies (Baked Whole Stuffed Trout)
Cuisine: France
Ingredients: 1 tablespoon chopped truffles; Melted butter; Radish roses and watercress; 6 whole trout (about ½ pound each); ½ pound sole or pike fillets; 1 teaspoon minced chives or green onion tops; 1 teaspoon chopped parsley; 4 egg whites; 3 tablespoons crème fraîche or whipping cream; ½ teaspoon salt; Dash of white pepper

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

6 whole trout (about ½ pound each)
½ pound sole or pike f

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Trout must be boned. Use a thin, sharp knife. Put fish on its back. Insert knife at the gills, between the backbone and the flesh. Following the bones, pull the knife up to the end of the bones at the belly incision thus separating flesh from bones. Do each side, then with your fingers pull the backbone and ribcage out. Some dorsal fin bones will pull out too. Cut this

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of