Truite Saumonée

Name: Truite Saumonée (Salmon Trout)
Cuisine: French
Ingredients: 1 small onion, minced very fine; 1 bay leaf; 3 sprigs parsley; 2 cups white wine; 1 cup water; 1 (3-4 pound) salmon trout; 1 (3-4 pound) salmon trout; 2 tablespoons flour; Chunk butter; 2 cups minced mushrooms; 2 canned plum tomatoes; Freshly ground pepper; ½ teaspoon sugar; ½ teaspoon salt; Juice of ½ lemon; Parsley; 3 tablespoons crème fraîche, or whipping cream; 3 tablespoons Madeira; Pinch of soda; 3 tablespoons crème fraîche, or whipping cream

Salmon Trout

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (3-4 pound) salmon trout
1 cup water

Europe
France
Dauphine
Fish course
Pescatarian
Mediterranean
Savoie

Method

Wash trout. Let stand in cold water 10 minutes and then drain. Wrap in cheesecloth.
Put all ingredients, down to the tomatoes into a fish poacher, or long shallow pan that will hold the fish. Simmer ingredients about 20 minutes, then discard the parsley and bay leaf.
Crush tomatoes with a fork. Discard seeds and hard stem ends. Add tomatoes and mush