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Normandy Trout
- Serves
6
- Difficulty
Easy
- Ready in
30 min
By Joanne Harris and Fran Warde
Published 2002
Truite au Trou Normand is a simple dish that takes on another dimension when the flambeed Calvados is poured over just before serving.
Ingredients
6 l00 g - sea salt
Method
Rinse the trout under cold water and dry with kitchen paper. Melt half of the butter over a medium heat in a large frying pan, add 3 trout, and
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