Home
Ingredients
4 trout (4 sea trout (grey or spotted))
4 mint sprigs
40 g (1 1/2 oz) 3 tbsp butter (optional)
juice 1 lemon
30 ml (2 tbls) chopped mint
30 ml (2 tbls) chopped parsley
For the court bouillon
8 black peppercorns
1 medium-sized onion
1 slice lemon
1 sprig parsley
30 ml (2 tbls) white wine vinegar
2/3 cup (150 ml) 1/4 pt dry white wine
pinch sea salt
4 cups (1 litre) 1 3/4 pint cups water
Method
1. Put the ingredients for the court bouillon into a saucepan. Bring them to the boil, cover and simmer for 45 minutes.
2. Meanwhile, clean the trout but do not cut off the fins. Scrape away any blood from down the backbone and wash the insides under cold running water.
3. Put a sprig of mint inside each fish and lay the trout in a large oval casserole or in a roasting tin (pan).
4. Strain the hot court bouillon over the trout. Cover the trout with a lid or foil.
5. Bring the liquid to simmering point and cook the trout with the water just trembling for 10 minutes. Small trout should be done by this time. If you are uncertain, prick them with a skewer. They should be soft but firm.
6. Lift the trout onto a warmed serving dish with a perforated fish slice. Keep them warm.
7. Melt the butter in a small pan on a low heat without letting it foam.
8. Take the pan from the heat and mix in the lemon juice and herbs.
9. Spoon the contents of the pan over the trout.
10. Alternatively, sprinkle the lemon juice and herbs over the trout without the butter.
4 trout (4 sea trout (grey or spotted))
4 mint sprigs
40 g (1 1/2 oz) 3 tbsp butter (optional)
juice 1 lemon
30 ml (2 tbls) chopped mint
30 ml (2 tbls) chopped parsley
For the court bouillon
8 black peppercorns
1 medium-sized onion
1 slice lemon
1 sprig parsley
30 ml (2 tbls) white wine vinegar
2/3 cup (150 ml) 1/4 pt dry white wine
pinch sea salt
4 cups (1 litre) 1 3/4 pint cups water
Method
1. Put the ingredients for the court bouillon into a saucepan. Bring them to the boil, cover and simmer for 45 minutes.
2. Meanwhile, clean the trout but do not cut off the fins. Scrape away any blood from down the backbone and wash the insides under cold running water.
3. Put a sprig of mint inside each fish and lay the trout in a large oval casserole or in a roasting tin (pan).
4. Strain the hot court bouillon over the trout. Cover the trout with a lid or foil.
5. Bring the liquid to simmering point and cook the trout with the water just trembling for 10 minutes. Small trout should be done by this time. If you are uncertain, prick them with a skewer. They should be soft but firm.
6. Lift the trout onto a warmed serving dish with a perforated fish slice. Keep them warm.
7. Melt the butter in a small pan on a low heat without letting it foam.
8. Take the pan from the heat and mix in the lemon juice and herbs.
9. Spoon the contents of the pan over the trout.
10. Alternatively, sprinkle the lemon juice and herbs over the trout without the butter.
