Trout Hussarde Style

Ingredients

• medium trout
• 100 grams fish forcemeat (farce de poisson)
• 100 grams onion, chopped
• butter
• onion, finely sliced (émincés)
• 4 bouquet garni (herb bundles)
• 100 grams butter
• 2 décilitres Chablis (dry white wine)
• fish velouté (velouté de poisson)
• beurre manié (kneaded butter)

Instructions

1. Stuff the medium trout with fish forcemeat that has been mixed with chopped onion that was previously cooked in butter—approximately 100 grams of cooked onion per pound of forcemeat.
2. Spread a bed of finely sliced onion, blanched in butter à blanc (cooked gently without browning), in a buttered roasting pan. Arrange the stuffed trout on top. Add 4 bouquet garni and, for every 8 to 10 trout, 100 grams of butter and 2 décilitres of Chablis.
3. Poach the trout uncovered, basting frequently with the cooking liquid, until cooked through.
4. Transfer the trout to a serving dish. Pass the cooking liquid and onions through a fine sieve or tamis. Lightly bind the strained liquid with either a fish velouté (a mother sauce) or a small amount of beurre manié (kneaded butter and flour paste). Mount the sauce with butter (monter au beurre), coating the trout generously. Glaze quickly under high heat until the surface is shiny and lightly golden.