Preparation:
* Note: One large trout or several, small fresh or frozen trout.
In buttered heatproof dish, place 1 tablespoon scallions, 1 tablespoon parsley, 1/2 cup mushrooms, bay leaf, thyme, wine, clam juice, salt, and pepper. Bring to boil and simmer for 5 minutes. Add trout.
Cover trout with remaining scallions, parsley, and mushrooms. Dot with butter.
Bake at 400F for 35 minutes. Serve hot in baking dish with boiled potatoes.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
