Joanne Harris, Fran Warde

Normandy Trout

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The French Kitchen: A Cookbook
The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

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 trout, gutted and cleaned (ask your fishmonger)
  • l00 g butter
  • sea salt

Method

Heat the oven to 140°C/gas 1.

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 cook on each side for