Truite Genevoise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cook your trout in a court-bouillon (water and vinegar, or half wine half water, carrots, onions, garlic, a bouquet of thyme, parsley and cloves, salt and pepper) which has already cooked for a quarter of an hour; let it be boiling when you put the fish in, then cook slowly—the flesh will be firmer and more flavoured.

Put in a saucepan two or three mushrooms, shallots and a little parsley finely chopped, with a piece of butter. Cook them a few minutes, then add a slice of stale bread previously cooked in the court-bouillon and mashed through a sieve. Dilute with a little of the court-bouillon passed through a fine strainer, and pour over the trout, which should be well drained and skinned, in the serving dish.