Take a small salmon trout, clean it well, and dry it carefully with a cloth. Salt it, then dip it first in fresh cream and afterwards in flour.
Melt in a long fireproof dish a piece of butter, put in the fish, cook it a few minutes, and turn it so that it gets brown on both sides. Add a glass of port wine; let it reduce a little, and put in a cupful of fresh cream. See that it is well seasoned and finish cooking in the oven, basting often. Serve in the same dish.