Tridte Au Court-bouillon
Ingredients
Directions
Prepare
Empty the trout without making a large opening.
Wash the trout thoroughly.
Wrap the trout in a cloth and secure both ends with pack-thread, binding the middle loosely.
Cook and serve
Stew the wrapped trout in court-bouillon until cooked.
Drain the trout, unfold the cloth, and serve on a clean cloth with fresh parsley around it.
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 by stewing so its flesh stays moist and tender.
- Court-bouillon
- Liquid that poaches the fish, carrying gentle heat evenly around it and adding flavour.
The step that matters
Stewing the wrapped trout. Keep the liquid at a gentle simmer rather than a hard boil. Vigorous boiling can break up the delicate flesh and toughen it, while gentle heat cooks it evenly and keeps it moist.
“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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