Marinated Trout
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- trout
- court-bouillon (poaching broth)
- marinade
- lemon
Instructions
- Poach the trout in court-bouillon (a white wine poaching broth) that has been enhanced with one-third vinegar and strongly seasoned with aromatics. Allow the trout to cool completely in the court-bouillon.
- Arrange on a serving dish with an accompaniment of marinade, and garnish with fluted lemon slices on top.