Normandy Trout

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The French Kitchen: A Cookbook

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.


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


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