Trout Chaudfrold recipe
information
An excellent summer meal or buffet dish.
ingredients
4 trout
300 ml (1/2 pt) Chaudfroid Sauce
cucumber peel
canned pimiento
stuffed olives
sliced watercress
300 ml (1/2 pt) Chaudfroid Sauce
cucumber peel
canned pimiento
stuffed olives
sliced watercress
method
1. Cook the trout "au bleu" and allow to cool.
2. Remove the heads and top skin.
3. Lift top fillet from fish carefully and remove the bone.
4. Lay fillet back on the fish.
5. Coat with sauce. Garnish with cucumber peel cut into thin strips, diamond-shaped pieces of pimiento, and sliced stuffed olives to make flowers and leaves.
6. Surround head end with sprigs of watercress.
2. Remove the heads and top skin.
3. Lift top fillet from fish carefully and remove the bone.
4. Lay fillet back on the fish.
5. Coat with sauce. Garnish with cucumber peel cut into thin strips, diamond-shaped pieces of pimiento, and sliced stuffed olives to make flowers and leaves.
6. Surround head end with sprigs of watercress.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
