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6
Easy
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.
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