Home › The Principles of Cookery › TROUT, BAKED (M. Ude's recipe)

TROUT, BAKED (M. Ude's recipe)

Having emptied and scaled the trout, put a well-seasoned stuffing inside, then turn it round with its tail fixed in its mouth. Put the fish in a small quantity of marinade, so that it may not burn in the oven. Baste frequently, and let it be made a fine colour. When it is done reduce the liquor in which the trout has been baked, put in a good lump of fresh butter kneaded with flour, with a little essence of anchovies, a few fine capers, salt, and pepper, if the sauce is not sufficiently seasoned; but be careful when you use anchovies not to use too much salt. Then squeeze in the juice of a lemon, drain the fish, send it up to table with the sauce under it, but without covering the fish.