Truite au Trou Normand is a simple dish that takes on another dimension when the flambeed Calvados is poured over just before serving.
6 trout, gutted and cleaned (ask your fishmonger)
100 g butter
freshly ground black pepper
100 ml Calvados
1. Heat the oven to 140°C/gas 1.
2. Rinse the trout under cold water and dry with kitchen paper. Melt half of the butter over a medium heat in a large frying pan, add 3 trout, and cook on each side for 6 minutes.
3. Place in an ovenproof serving dish and keep warm in the oven while you melt the remaining butter and cook the other trout in the same way. Add them to the ones already in the serving dish and season.
4. Pour the Calvados into the frying pan over a high heat, allow it to ignite, pour it over the trout and serve at once.
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