Fried Trout in Paper a la Bearnaise

Ingredients

• Select nice fresh trout
• put a piece of butter inside the fish
• sprinkle with pepper
• and salt

Method

1. 1

   Wash and clean the trout; put on a sheet of paper, sprinkle with pepper and salt, and put butter inside.

2. 2

   Twist the paper around the fish and cook in hot fat for about 10 minutes.

3. 3

   Lift onto a broiler to drain, then place on a platter.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 123. The excerpt below is the record exactly as published.

and salt; cook in oven from eight to twelve minutes — well covered — time according to size of the trout. When done, remove the trout carefully on a platter, the heads in and tails out; put a bunch of parsley in centre of platter. Serve with a meuniere sauce all around. Garnish with parsley and lobster claws all around the platter. Fish for dinner or luncheon. Fried Trout {Truite frite ) a la Tartare Select young, nice fresh trout; wash and clean well; roll in egg and then bread crumbs; fry in hot fat until done; dish up on a THE SWEDISH, FRENCH platter on a paper doily; garnish with lemon around and parsley. Serve with tartare sauce. Entree for luncheon or dinner. Boiled Trout ( Truite bouillie ) a la Bregitta Select nice large trout weighing from about one to one and a half pounds; wash and clean well; curl the trout by sticking a toothpick through the head and one through the tail, tying it up with a string so it will remain in its place; put carefully in a pan with some water, bay leaf, pepper, and salt; let it simmer very slowly from ten to fifteen minutes; then lift it carefully on a platter with the head and tail out and the side of the fish in. Dish in a ring style, putting a slice of tomato with a piece of lemon in the centre of each fish and in the centre of the platter some small French marbles of potatoes that have some melted butter and chopped parsley. Serve with the sauce a la Bregitta made from the stock the trout has cooked in. Fish for dinner. Fried Trout in Paper ( Truite frite en Papillotes ) a la Bearnaise Select nice fresh trout; wash and clean well. (They can be either boned or fried without boning.) Put the trout on a sheet of paper; sprinkle with pepper and salt; put a piece of butter inside the fish

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