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Trout

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Ingredients
  Brook trout 8 Small
  Vermouth bouillon 1 Quart
  Bay leaf 1
  Whole cloves 2
  Mace 1⁄4 Teaspoon
  Egg yolk 1 , beaten
  Butter 1 Tablespoon
Directions

Clean trout but do not scrape them.
Cover trout with Vermouth Bouillon.
Add bay leaf, cloves, mace.
Let liquid come to boil, then lower heat and simmer fish about 15 minutes.
Carefully lift trout out and remove to warm platter.
Reduce remaining liquid to about 1 cup.
Remove from heat and stir in egg yolk and butter.
Let come to a boil, then pour over fish and serve immediately.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Seafood

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