Trout à la Gavarnie
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- small trout
- beurre maître-d'hôtel (compound butter with parsley, lemon, and salt)
- oiled parchment paper
- beurre noisette (hazelnut butter)
- potatoes à l'anglaise (boiled potatoes)
Instructions
- Coat each very small trout thinly with beurre maître-d'hôtel. Wrap each fish individually in oiled parchment paper to form a papillote (paper packet). Bake in the oven on the service platter. Serve the trout in their papillotes.
- Serve separately: beurre noisette and potatoes à l'anglaise on the side.