Trout à la Hussarde

Ingredients

• medium trout (8 or 10)
• fish forcemeat
• 100 grammes chopped onion
• onions
• butter
• 1 bouquet garni
• 100 grammes butter
• 2 décilitres Chablis
• fish Velouté

Instructions

1. Cook 100 grammes of chopped onion in butter per pound of fish forcemeat and mix it in.
2. Fill medium trout with this forcemeat.
3. Cook finely sliced onions in butter without colouring and spread them as a bed in a buttered tray.
4. Range the trout on the bed and add 1 bouquet garni and, per 8 or 10 trout, 100 grammes of butter and 2 décilitres of Chablis.
5. Poach uncovered, basting frequently.
6. Arrange the trout and pass the cooking stock through a sieve, onion included.
7. Bind it lightly with fish Velouté or a little beurre manié and finish it with butter.
8. Sauce the trout and glaze briskly.