COOKING TROUT.

Auckland Star, Volume LXIII, Issue 263, 5 November 1932, Page 4 (Supplement)

COOKING TROUT.

A correspondent has written to inquire how to cook trout. Here are a few methods:— ■ . .

Trout, Baked. —Ingredients: A fait sized trout, veal forcemeat, 3oz i»f butter, loz of flour, 1 dessertspoonful of capers, 1 teaspoonful of lemon juice, J< teaspoonful of anchovy essence,-pepper and salt. Method': Clean, scale, and dry the fish. Make the forcemeat, put it inside the trout, and sew up the openings. Place the fish in a'baking tin or dish with 2oz of butter, and bake in a moderate oven for about half an hour, basting frequently. Fry the, flour and the rest of the butter together; and when the fish is ready remoye it to a hot dlsli, and strain the liquor in the baking dish on to the flour and butter. Stir until it boils and becomes smooth, then add tho capers, lemon juice, anchovy essence, and season to taste. Simmer for two or thijee minutes, then pour over tho fish, and serve. To make the veal forcemeat—lngredients: hall pound of lean veal, Jib of finely-chopped beef suet, 2oz of fat bacon cut into te strips, 2 tablespoonfuls of freshly made breadcrumbs, 1 dessertspoonful of finelychopped parsley, J-teaspoonful of finely-chopped onion, 2 eggs, salt and .pepper, a pinch of ground mace, a pinch of nutmeg. Method: Pass the veal twice through the mincing machine, then pound it and the suet and bacon well in tho mortar. Pass through a wire sieve, add the rest of tho ingredients, season to taste, and' use.

Trout, Filleted and Fried.—lngredients: A medium sized trout, 1 le™ tahlespoonful of flour, -J-teaspoonful of salt, of pepper, egg and breadcrumbs, frying fat, lemon an" parsley for garnish, anchovy, shrimp or tomato sauce. Method: Wash, clean and thoroughly dry the fish, split them down the back, and remove the bone. Mix the flour, salt and pepper together, cover each piece of fish lightly with the mixture, and afterwards brush it °" r with egg and coat carefully with bread' crumbs. Have ready a deep pan of M and fry the fish until lightly brovvnw and crisp. Drain well, garnish wl '' sliced lemon and parsley, and serve the sauce separately.

Trout, Boiled. —Ingredients: Amediui' 1 sized trout, one-tliird of a pint of uieU 1 ' 1 butter, 1 tablespoonful of coarsely chopped gherkin, salt and pepp l ';' Method: Clean and wash the "tfotitbarely cover them with hot, but J' 0 ' quite boiling, salted water, and gently from 10 to 12 minutes, accord' 1 '? to size. Have the teauce ready, add tw gherkin, season to ta6te, pour ovef tW fish, and serve. Trout, Stewed.—lngredients: A. sized trout, J-onion thinly sliced, a, lit'® parsley, 2 cloves, I blade of mace, 2 W leaves, a little thyme, salt and p»epp e ' to taste, 1 pint of stock, loz each ® butter and flour. Method: Wash M fish and clean, and wipe it quite dfjLay it in a stew pan, with all ingredients, but the 'butter and fl 6ur ' and simmer gently for half an ho®** While the fish is cooking, the butter in a stew pan,. 6 " in the flour, and cook for W" or five minutes. When ready, place w fish on a hot dish, strain the li iuof the flour and butter, and stir unt" 1 boils and becomes smooth. Seasdfl * taste, pour over the fish, and serve.