Alma Lach

Truite En Gelée

Glazed Trout

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 3 trout, no larger than 1 pound each
  • Gelée
  • Decorations

Method

  1. Poach trout according to recipe. Make gelée. When trout are done, set pan under cold running water and let cold water displace the hot. Leave under cold running water until trout are cool and can be lifted from the water. Place on a cake rack to drain, then skin and decorate.
  2. Cut trout along the gills, down the back, ac