R
Ron Troversial Clay
Guest
So you want a French recipe for cooking trout. Here it is.
Prepare a court bouillion by mixing 1/2 a bottle of a reasonable dry white wine (a Cape Reisling is ideal) with water in a saucepan. Add a bouquet garni, a chopped onion, chopped celery including the leaves, a chopped carrot, a few cloves, some black peppercorns, a dash of balsamic vinegar and the juice of half a lemon. Simmer the mixture for at least 30 minutes to boil off the alcohol.
You need to do this next to the river or lake you are fishing by the way!
Cast out and land your trout. A wild rainbow of about 11/2 lbs is ideal. Kill your trout and clean it. Don't forget to remove the gills and blood line.
Them you drop the trout into the saucepan and let it simmer fairly quickly for 10 to 15 minutes.
The trout will turn blue!
Eat for breakfast with brown bread and butter with a glass of fresh crushed orange juice.
Manifique!!
(Sorry I can't spell French very well)
Prepare a court bouillion by mixing 1/2 a bottle of a reasonable dry white wine (a Cape Reisling is ideal) with water in a saucepan. Add a bouquet garni, a chopped onion, chopped celery including the leaves, a chopped carrot, a few cloves, some black peppercorns, a dash of balsamic vinegar and the juice of half a lemon. Simmer the mixture for at least 30 minutes to boil off the alcohol.
You need to do this next to the river or lake you are fishing by the way!
Cast out and land your trout. A wild rainbow of about 11/2 lbs is ideal. Kill your trout and clean it. Don't forget to remove the gills and blood line.
Them you drop the trout into the saucepan and let it simmer fairly quickly for 10 to 15 minutes.
The trout will turn blue!
Eat for breakfast with brown bread and butter with a glass of fresh crushed orange juice.
Manifique!!
(Sorry I can't spell French very well)