Home › The Principles of Cookery › Salmon Trout, Stuffed and Baked

Salmon Trout, Stuffed and Baked

Take a good-sized trout, weighing two to three pounds. Clean and scale it, handling it as little as possible, and fill it with fish forcemeat. Put it into a baking-dish, and pour underneath and round it a marinade, made with a spoonful or two of vinegar boiled with vegetables and spices to flavour it; lay a good slice of butter broken into little pieces here and there on the fish, and bake in a moderate oven. Baste frequently with the marinade. When the fish is done enough keep it hot a few minutes. Strain the liquor in the dish, add some stock to it to make the quantity of sauce required, thicken this with flour and butter, season with a little anchovy, the squeeze of a lemon, and a pinch of cayenne. Skin the trout, strain the sauce over it, and serve. The forcemeat may be made as follows. Take two ounces of finely-shredded suet and two ounces of grated bread-crumbs; mix with these a tea-spoonful each of parsley, thyme, and marjoram, and add a large pinch of salt, a pinch each of powdered mace, pepper, and lemon-rind. Bind the forcemeat together with the yolk of an egg, and it will be ready for use. Time to bake the trout, twenty to thirty-five minutes, according to size. Sufficient for two or three persons. Probable cost, uncertain, according to season.