Trout a la Venitienne

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

After well cleaning your trout, make slashes in the back, and insert butter rolled in parsley, lemon, thyme, basil, chives all minced very fine; pour some salad oil over it, and let it lie for half an hour; cover it with bread crumbs and chopped sweet herbs, boil it over a clear fire which is not too quick, and serve it with Lemon Sauce for Fish.