Trout à l'Hôtelière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- trout
- the à l'anglaise crumbing (flour
- Beurre maître-d'hôtel
- dry Duxelles
- lemon
Instructions
- Crumb the trout à l'anglaise and fry them at the moment of serving.
- Soften Beurre maître-d'hôtel lightly and work into it a small spoonful of dry Duxelles per 100 grammes of butter.
- Arrange the trout on this butter.
- Edge the dish with fluted slices of lemon.