Trout Au Court-bouillon
Ingredients
Directions
Prepare
Empty the trout without making a large opening in the belly.
Wash the trout well.
Wrap the trout in a cloth and fasten both ends with pack thread, binding the middle loosely.
Cook and serve
Stew the wrapped trout in court-bouillon until done.
Drain the trout, unfold the cloth, and serve on a clean cloth with green parsley around it.
Serve Dutch sauce in a separate dish.
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 the liquid so it stays moist and tender.
- Court-bouillon
- Seasoned poaching liquid that flavours the fish as it cooks gently.
The step that matters
Stewing the wrapped trout until done. Fish protein sets quickly at moderate heat and turns dry and firm if overcooked. Simmering gently in the court-bouillon keeps the flesh moist, so check doneness early.
“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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