Trout, shrimp sauce

Ingredients

• six fine trout, weighing about a quarter of a pound each
• a pinch of salt
• one sliced carrot
• one sprig of thyme
• two bay-leaves
• half a glassful of white wine
• half a pint of water
• half a pint of shrimp sauce

Method

1. 1

   Clean and dry the trout, place on a grate with salt, carrot, thyme, and bay-leaves.

2. 2

   Moisten with white wine and water, simmer for five minutes after boiling.

3. 3

   Drain and serve garnished with parsley, shrimp sauce, and boiled potatoes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 135. The excerpt below is the record exactly as published.

Trout, shrimp sauce.— Clean, wash, and dry six fine trout, weighing about a quarter of a pound each. Place them on a grate in the fish-kettle, with a pinch of salt, adding one sliced carrot, one sprig of 'thyme, and two bay-leaves. Moisten with half a glassful of white wine and half a pint of water. Put it on the stove, and let it simmer gently for five minutes after boiling-point; then drain, and serve on a dish garnished with parsley. Send it to the table with half a pint of shrimp sauce

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