Truites Farcies

Baked Whole Stuffed Trout

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. 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