Baked Trout with Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 fresh trout
  • butter
  • 2 tablespoons finely chopped shallots
  • ¼


Clean trout. Butter a fireproof gratin dish or shallow baking dish generously; sprinkle with finely chopped shallots and arrange the fish in it side by side. Add dry white wine and strained lemon juice; sprinkle with finely chopped parsley and season to taste with salt and freshly ground black pepper. Place fireproof gratin dish over a high heat and bring liquid to a boil; transfe