Chambéry Trout

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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This is another easy way of cooking fish without touching it while you do so. I keep a bottle of Chambéry or Noilly Prat in the kitchen at all times, primarily because I am not much of a drinker and don’t necessarily want to open a bottle of wine when I need just a little for something I’m cooking. Of course, if you’ve got friends coming for dinner you might want to drink white wine with the fish, so obviously use some of that rather than the Chambéry if you prefer. In which case, use