Truite Saumonée

Salmon Trout

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. Wash trout. Let stand in cold water 10 minutes and then drain. Wrap in cheesecloth.
  2. 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.
  3. Crush tomatoes with a fork. Discard seeds and hard stem ends. Add tomatoes and mush