Trout a la Soyer

Ingredients

• a nice trout from half a pound to two pounds
• season well with salt
• season well with pepper
• two ounces of butter
• half a teaspoonful of anchovy paste
• a large teaspoonful of capers
• half a cucumber blanched
• two medium-sized carrots
• two large gherkins
• twelve small new cooked potatoes
• one tablespoonful of melted butter
• the juice of one lemon

Method

1. 1

   Clean and trim trout, make incisions, season.

2. 2

   Mix butter with anchovy paste and flour.

3. 3

   Place trout in a buttered bag with vegetables and lemon juice.

4. 4

   Seal and cook for 20-40 minutes at 350° Fahr depending on weight.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 79. The excerpt below is the record exactly as published.

Trout a la Soyer. Take a nice trout from half a pound to two pounds in weight. Clean and trim well. Then cut on each side about eight or ten incisions. Season well with salt and pepper, according to taste. Take two ounces of butter, half a teaspoonful of an- chovy paste or sauce. Rub half a shallot on a cold plate and throw the shallot away. Mix a teaspoonful of flour with the butter on the plate you have rubbed with shallot. Add a large teaspoonful of capers (if at hand). Place your trout in a well- buttered paper-bag with all the ingredients. Have ready half a cucumber blanched in boiling water for six minutes and cut up in small dice. Also two medium-sized carrots cooked in boiling water, salt, and a little sugar, cut small. Slice two large gherkins and twelve small new cooked potatoes. Place all the above around the raw fish in the paper-bag, adding the juice of one lemon. Put one tablespoonful of melted butter

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