Salmon Trout “Caprice”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 salmon trout (2-2½ pounds)
  • 1 Spanish onion, sliced
  • 1-2


Spread onion and carrot slices over the bottom of a heatproof baking dish large enough to hold salmon trout; place fish on top. Add ½ bay leaf, sprig of thyme, champagne and a little fish stock. Season with salt and freshly ground black pepper, and bring to a boil. Cover fish with greaseproof paper a