Truite En Gelée

Glazed Trout

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 trout, no larger than 1 pound each
  • Gelée
  • Decorations


  1. Poach trout according to recipe. Make gelée. When trout are done, set pan under cold running water and let cold water displace the hot. Leave under cold running water until trout are cool and can be lifted from the water. Place on a cake rack to drain, then skin and decorate.
  2. Cut trout along the gills, down the back, ac