Smothered Brook Trout (Truchias Obscuras)

Ingredients

• 6 brook trout
• Salt
• ¼ cup butter, melted
• ½ cup toasted bread crumbs, sifted
• ½ cup dry white wine
• ¼ teaspoon each pepper, nutmeg, thyme, saffron and chopped parsley

Method

1. 1

   Clean, dry and salt the fish.

2. 2

   Use a baking pan large enough to hold them without overlapping.

3. 3

   Spread melted butter on the bottom and sprinkle over it a thin layer of the bread crumbs, which have been rolled in a mixture of the salt, pepper, nutmeg, thyme, saffron and parsley.

4. 4

   Add wine.

5. 5

   Place the fish on top; scatter over them the rest of the crumb mixture; dot with butter.

6. 6

   Bake in a moderate oven (350°F), basting well.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 52. The excerpt below is the record exactly as published.

SMOTHERED BROOK TROUT (Truchias Obscuras) 6 brook trout *4 teaspoon each pepper, nut- Salt meg, thyme, saffron and % cup butter, melted chopped parsley Yi cup toasted bread crumbs, l/2 cup dry white wine

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