Truites Marinées (Marinated Trout)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Poach the trout in a strongly aromatised white wine court-bouillon with a third of vinegar added.
  2. Leave to cool in the court-bouillon.
  3. Arrange them with the marinade as an accompaniment.
  4. Set fluted slices of lemon on top.

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