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To Boil Trout

A simple boiled trout served with melted butter and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Boil Trout

Ingredients

Directions

Prepare

  1. Fill a pot with water and add a handful of coarse sea salt.

  2. Bring the water to a boil.

Cook and serve

  1. Add the trout to the boiling water.

  2. Boil the trout for about 20 minutes, depending on their size.

  3. Serve with melted butter mixed with some catchup or use catchup as a sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Trout
Is the main protein, cooked gently in boiling water until it turns flaky and opaque.
Melted butter
Adds richness and fat to the serving sauce, softening the flavour of the fish.
Catchup
Adds sweetness and acidity to the sauce served alongside the trout.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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