Alma Lach

Truites Fumées

Herb-Smoked Trout

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Dip trout in melted butter, then crumbs. Sauté crisp, then lay fish on a wire cake rack.

Now create an herb bonfire. On a piece of