Stuffed Trout with White Wine

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 fresh trout
  • ½ pound cod or hake
  • 4 large mushrooms,


Slit trout carefully down the back, and bone and empty them. Remove bones and skin from cod or hake. Sauté finely chopped mushrooms in butter. Pound cod or hake to a smooth paste in a mortar; pass through a wire sieve and pound in mortar again with raw egg white. Season to taste with salt and freshly ground black pepper. Place mixture in a bowl over ice for 1 hour, gradually working in cream by