Trout à la Soyer

Ingredients

• Take a nice trout from ½ lb. to 2 lb. in weight
• 2 oz. of butter
• half a teaspoonful of anchovy paste or sauce
• a teaspoonful of flour
• a large teaspoonful of capers
• half a cucumber blanched in boiling water
• two medium-sized carrots
• two large gherkins
• 12 small, new cooked potatoes
• the juice of one lemon
• one tablespoonful of melted butter

Method

1. 1

   Clean and trim the trout, cut incisions on each side, and season with salt and pepper.

2. 2

   Mix butter, anchovy paste, and flour on a plate.

3. 3

   Add capers.

4. 4

   Place trout in a buttered paper-bag with all ingredients.

5. 5

   Add diced cucumber, carrots, gherkins, and potatoes around the fish.

6. 6

   Pour lemon juice and melted butter over the vegetables.

7. 7

   Seal bag and cook in a hot oven for 20-40 minutes depending on the size of the trout.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 11. The excerpt below is the record exactly as published.

Trout k la Soyer. — Take a nice trout from y2 lb. to 2 lb. 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 2 oz. of butter, half a teaspoonful of anchovy 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 the shallot. Add a large teaspoonful of capers (if at hand). Place your trout in a well-but- tered paper-bag with all the ingredients. Have ready half a cucumber blanched in boil- ing water for 6 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 12 small, new cooked potatoes. Place all the above around the raw fish in the paper-bag, adding the juice of one lemon. Put one tablespoon- ful of melted butter

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