Cold Trout

Name: Cold Trout
Cuisine: Northern Europe
Ingredients: Boil these together for half an hour. The court-bouillon will have more flavour if allowed to cool before use.; a slice of onion, and a bouquet garni composed of parsley; a slice of onion, and a bouquet garni composed of parsley; thyme, and ½ a bay leaf.; thyme, and ½ a bay leaf.; ½ oz coarse salt; 1½ tablespoonfuls of wine vinegar; ½ a carrot; a slice of onion, and a bouquet garni composed of parsley; For 4 such trout prepare; a court-bouillon; consisting of 1½ pints of water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

For a dish of cold trout one should allow 1 trout for each person if the fish are about ½ lb in weight.

Ingredients

For 4 such trout prepare
a court-bouillon
consisting of 1½ pints of water

Europe
United Kingdom
France
Fish course
Main course
Pescatarian

Method

Boil it up again and put in the fish, which have been cleaned. Lower the heat, cook for a few minutes, and take the pan off the stove, allowing the liquid to cool a little before extracting the fish and laying them on a shallow dish.

Then dissolve ¾ ounce of gelatine in the liquid, and when the gelatine is completely absorbed, strain most of the court-bouillon through a fine siev