How to Cook Fish Part 56

TROUT a LA CHAMBORD

Stuff cleaned trout with chopped oysters or seasoned crumbs, and put into a b.u.t.tered baking-dish. Add half a winegla.s.sful of white wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, and salt and pepper to season. Bake in the oven, basting frequently.

Take up the fish, strain the liquid, and add it to a cupful of Spanish Sauce, with a chopped truffle, four cooked mushrooms, chopped, and a dozen cooked oysters. Pour the sauce over the fish and serve.

TROUT a LA CHEVALIeRE

Boil, skin, trim the fish, cover with very thick Cream Sauce and let cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly with grated Parmesan cheese, and bake in a b.u.t.tered baking-dish, basting with melted b.u.t.ter as required. Serve with Allemande Sauce, seasoned with white wine, chopped cooked mushrooms, and anchovy essence.

TROUT a LA GENEVA

Dip the trout in a marinade of oil and lemon-juice seasoned with salt, pepper, and grated onion. Broil carefully. Heat one cupful [Page 423]

of stock with a teaspoonful of anchovy essence and a tablespoonful each of minced parsley and Claret. Pour over the fish and serve.

TROUT a LA GASCONNE

Prepare the fish according to directions given in the recipe for trout a l'Italienne, and pour over it a Sauce a la Gasconne.

TROUT a LA HUSSAR

Stuff a cleaned trout through the mouth with b.u.t.ter mixed with finely chopped sweet herbs. Dip in seasoned oil and broil.

TROUT a L'ITALIENNE

Boil a large sea-trout in salted water, drain, skin, and serve with Italian Sauce, seasoned with b.u.t.ter, anchovy paste, nutmeg, and lemon-juice.

TROUT a LA PROVENCE

Cook the cleaned trout in salted and acidulated water with a sliced carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with a sauce made by boiling for fifteen minutes one cupful of stewed tomatoes, a chopped onion, two sprigs of parsley, two truffles, and [Page 424]

half a dozen mushrooms. Strain over the fish, garnish with olives, and serve.

TROUT a LA ROYALE

Stuff a large trout with seasoned crumbs, and cover it with Claret, adding mushrooms, parsley, chopped onion, thyme, a bay-leaf, pepper-corns, and mace to season. Drain the fish and reduce the liquid by rapid boiling to one cupful. Strain, mix with Allemande Sauce, seasoning with anchovy paste, red pepper, and lemon-juice.

TROUT a LA VeNITIENNE

Clean a large trout and score it deeply. Fill the openings with b.u.t.ter highly seasoned with chopped sweet herbs, and marinate for an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed with chopped sweet herbs, and broil. Serve with any preferred sauce.

TROUT AU GRATIN--I

Parboil, drain, and skin. Put on a b.u.t.tered baking-dish, season with pepper, salt, minced parsley, chopped shallots, and chopped mushrooms. Cover with Brown Sauce, pour over half a cupful of [Page 425]

Sherry and bake. Sprinkle with crumbs, dot with b.u.t.ter, and brown.

Squeeze lemon-juice over and serve in the same dish.

TROUT AU GRATIN--II

Clean and bone a two-pound trout. Put in a b.u.t.tered baking-pan, skin side down. Dot with b.u.t.ter, season with cayenne, sprinkle with chopped anchovies, cover with half a pound of grated American cheese, and pour over one cupful of sour cream. Bake for half an hour, basting as required.

TROUT AU BEURRE NOIR

Clean and score the fish, dip in seasoned flour, saute in hot b.u.t.ter, and take up. Brown half a cupful of b.u.t.ter, take from the fire, add the juice of a lemon and a teaspoonful of minced parsley, pour over the fish, and serve.

TROUT WITH SHRIMP SAUCE

Put the cleaned trout on the grate in a fish kettle, adding salted water to cover. Add also a sliced carrot, a sprig of thyme, two bay-leaves and half a winegla.s.sful of white wine. Simmer until done, drain, and serve with Shrimp Sauce.

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TENDERLOIN OF TROUT WITH WINE SAUCE

Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of b.u.t.ter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly, take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a b.u.t.tered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps.

Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.

STEAMED TROUT

Lay the prepared fish in a steamer and place over boiling water, steam until done and serve with plenty of melted b.u.t.ter or Egg Sauce.

STEAMED BROOK-TROUT

Clean the fish, season lightly with salt and pepper and steam until tender. Serve with Hollandaise or Tartar Sauce.

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TROUT EN PAPILLOTES

Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap a thin slice of salt pork around each one, season with salt and pepper, wrap in b.u.t.tered paper, fasten firmly, and bake in a slow oven for twenty minutes. Serve in the papers.

ESCALLOPED TROUT

Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in b.u.t.ter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly.

Put a layer of the boned fish in a b.u.t.tered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with b.u.t.ter, and brown in the oven.

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FIFTEEN WAYS TO COOK TURBOT

BOILED TURBOT

Wash the fish carefully and soak it for an hour in salted water, drain, and rinse in fresh water. With a sharp knife score the black skin in a straight line from head to tail. Boil the fish in salted and acidulated water to cover, drain, garnish with parsley and lemon, and serve with any preferred sauce.

BROILED TURBOT

Clean a small turbot and marinate for an hour in seasoned oil and vinegar or lemon-juice. Drain, broil, and serve with any preferred sauce.

BROILED TURBOT a LA PROVENCE

Soak the fish for four hours in a marinade of oil and lemon-juice, seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and garlic. Drain, broil the fish on one side, and put in a b.u.t.tered baking-dish with the marinade. Add two cupfuls of white wine, and [Page 430]

bake, basting frequently. Take up the fish, and add the remainder of the bottle of wine to the liquid. Boil for five minutes, rub through a sieve, thicken with b.u.t.ter and flour cooked together, season with anchovy paste, minced parsley, and capers. Pour over the fish and serve.