Stuffed Trout with White Wine

Name: Stuffed Trout with White Wine
Yield: Serves 4 to 6
Ingredients: butter; 4-6 fresh trout; ½ pound cod or hake; ½ pint dry white wine; 4 shallots, finely chopped; ¼ pint fish stock; 1 tablespoon flour; ½ pint double cream; 1 egg yolk; few drops lemon juice; flour; 4 large mushrooms, finely chopped; 2 tablespoons butter; 1 egg white; salt and freshly ground black pepper; ¼-½ pint double cream; ½ pint fish stock or canned clam juice

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

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

Fish course
Pescatarian

Method

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