Baked Salmon Trout

Ingredients

• the fish
• a cup of cream
• two tablespoonfuls of hot water
• two tablespoonfuls of melted butter
• a little chopped parsley

Method

1. 1

   After the fish is well cleaned, lay it at full length in a baking pan, with just enough water to keep from scorching.

2. 2

   If large, score the backbone with a sharp knife.

3. 3

   Bake slowly, basting often with butter and water.

4. 4

   In a saucepan, heat cream diluted with hot water, stir in melted butter and chopped parsley, add gravy from the pan, boil to thicken, pour on the trout and serve.

5. 5

   Garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 398. The excerpt below is the record exactly as published.

BAKED SALMON TROUT. After the fish is well cleaned, lay it at full length in a baking pan, with just enough water to keep from scorching. If large, score the backbone with a sharp knife. Bake slowly, basting often with butter and water. By the time it is done, have ready in a saucepan a cup of cream, diluted with two tablespoonf uls of hot water, in which, stir care- fully two tablespoonfuls of melted butter and a little chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.