Broiled Trout a la Meuniere

Ingredients

• nice fresh trout
• some salad oil
• salt
• pepper
• parsley
• lemon
• tomatoes

Method

1. 1

   Wash and clean the trout; bone it carefully; rub with salad oil and broil for about ten to twelve minutes.

2. 2

   Remove to a platter, glaze with a brown glaze, and garnish with parsley, lemon, and tomatoes.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 121. The excerpt below is the record exactly as published.

pepper on each side. Steam in oven in a pan with pepper, salt, and sherry, for about eight to twelve minutes, according to heat of oven. Arrange on a foundation of rice or fish mousse of any kind. Garnish with crab claws all around and pars¬ ley with hollandaise sauce in the centre, for dinner or luncheon. Stuffed Fillet of Pompano with Shrimps a la Gimo Filet de Pompano farci de Crevettes, a la Gimo Scrape and wash the pompano well; fillet it; take two pieces and form in shape of a fish; stuff with shrimp mousse — to one cup mousse take one cup shrimps that have been cooked and ground through the machine; flavor with sherry, pepper, and salt. Stuff the fish; put the other piece on top; decorate with shrimp AMERICAN COOK BOOK 83 mousse around; make a separation for the head and decorate on a bias with alternate rows of mousse and chopped truffles; make an eye of lemon and truffle. Put on a buttered pan with little sherry; cook in oven — covered — sixteen to eighteen minutes. Arrange on a paper doily. Garnish with unpeeled shrimps around, and parsley, with a newbourg sauce. [This dish can be made large enough for from eight to twelve people.] Serve for dinner. Fillet of Pompano (Filet de Pompano) a la Marguerite Scrape and wash the pompano well; fillet it and split in halves — roll about four inches around and two inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes. Arrange on a platter; sprinkle with chopped parsley; serve with bordelaise sauce around. Garnish with parsley. Fish dish for lunch or supper. Stuffed Pompano with Mousse of Lobster a la Princesse Pompano farci de Mousse de Homard, a la Princesse Scrape and wash the pompano well; fillet it and split in halves; cut in pieces two and a half inches long and two inches wide; stuff with lobster mousse; roll; egg the fillet in the centre; then put a row of chopped truffles lengthwise on top of the egg; put on a but¬ tered pan with some sherry, pepper, and salt; cook in oven from eight to ten minutes — well covered. Arrange on a rice foundation with newbourg, hollandaise, bearnaise, or lobster sauce. Garnish with the lobster claws raised in between each piece. Lobster Mousse. One cup ground lobster; one cup mousse of salmon colored the lobster shade. Flavor with sherry, pepper, and salt. Serve for dinner. Fillet of Pompano (Filet de Pompano ) Scrape and wash the pompano well; fillet it and split; cut in pieces three to four inches long and one and a half to two inches wide; then roll. Put on a buttered pan with some sherry; cook in oven from eight to ten minutes — well covered. Cover with a thick sauterne sauce and decorate with a strip of Spanish pepper, length¬ wise. Serve on a green foundation with hollandaise sauce in the centre. Garnish with parsley. Entree for dinner or luncheon. Fillet of Pompano with Anchovy a la Maud Filet de Pompano aux Anchois, a la Maud Scrape and wash the pompano well; fillet it; cut in individual pieces four inches around; form them in shape of an oblong cro- 84 THE SWEDISH, FRENCH quette; put on a buttered pan with sherry, pepper, and salt; cook in oven from eight to ten minutes — covered. In the meantime, bone and press out one anchovy for each; put an anchovy across each fillet and a strip of Spanish pepper lengthwise on each side of the anchovy. Serve on a rice or spinach foundation with anchovy sauce in the centre. Garnish with parsley. Fish entree for dinner. Fillet of Pompano ( Filet de Pompano ) a la Montana Scrape and wash the pompano; fillet it and split in halves; cut in individual large diamond shapes; dip in egg and then in fine bread crumbs; fry in very hot fat from two to three minutes. Arrange in crown style around a pyramid of potatoes. Garnish with pars¬ ley. Serve baskets of lemon filled with tartare sauce all around. Fish for lunch or supper. Fillet of Pompano ( Filet de Pompano ) a la Benoria Scrape and wash the pompano; fillet it and cut in diamond shape; cover with mousse of shrimp that has not been colored; decorate all around with the mousse that has been colored, shrimp color; cook in a buttered pan with some sherry, pepper, and salt — well covered — from eight to ten minutes. Serve on a rice foundation with matelote sauce. Garnish with unpeeled shrimps. Fish for lunch, dinner, or supper. Fillet of Pompano {Filet de Pompano ) a la Europeenne Scrape and wash the pompano well; fillet it and cut in pieces about three inches wide; dip in egg, then in bread crumbs; fry in hot fat; sprinkle with pepper and salt while frying; arrange on a platter, garnish with lemon and parsley. Serve very hot with cu¬ cumber tomato salad for lunch. Baked Fillet of Pompano a la Gilliland Filet de Pompano au four, a la Gilliland Scrape and wash the pompano well; fillet it; form in shape of a fish — size according to number of people to be served. Put on a buttered pan; egg the pompano on top; sprinkle with bread crumbs; put some pieces of butter on top of the fish with sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. When ready place on a warm platter, garnish with lemon and parsley, serve with American sauce made as follows: AMERICAN COOK BOOK from the pan that the fish is baked in put a small tablespoon flour in the pan; then add half cup of the broth made from the bones of the pompano, a little squeeze of onion, pepper, salt, and half cup of tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup rich cream. Rhine wine im¬ proves this sauce immensely. Serve for dinner. TROUT ( Truite ) Trout is a fish belonging to the salmon family, but is much smaller than the salmon. The flesh is of a rich red shade and is finely flavored. Trout is considered one of the finest of fishes for broiling, frying, and steaming. The river, or brown, trout usually are not larger than from one to two pounds. The best season is from May to September. Broiled Trout {Truite grillee ) a la Meuniere Select nice fresh trout; wash and clean well; bone by opening it in front, removing the bone carefully; double the fish over in its shape; rub over with some salad oil and put on a broiler; sprinkle with salt and pepper; broil for about ten to twelve minutes, until well done; remove carefully from the broiler to a platter; glaze with a nice brown glaze, garnish with parsley, lemon, and tomatoes

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