Hussar-style trout+
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Chopped onions |
| 6 | tablespoons | Butter |
| 1 | cup | Sliced onion |
| 3 | cups | Soft breadcrumbs |
| ½ | cup | Milk |
| ¼ | teaspoon | Dried thyme leaves |
| 1 | tablespoon | Chopped parsley |
| ⅛ | teaspoon | Ground black pepper |
| Salt to taste | ||
| 1 | Egg, beaten | |
| 6 | Trout, dressed, 1/2 lb. each | |
| ¾ | cup | Dry white wine |
| 1 | tablespoon | Flour |
Directions
Cook chopped onion in 2 tb. of the butter until onion is transparent.
Transfer the cooked onion to a mixing bowl. In the same skillet add 2 more tb. of the butter and the sliced onion. Cook until the onions are transparent, then place them in the bottom of a baking pan. Soak the bread crumbs in the milk, squeeze them dry, fluff them up with a fork, and add to the chopped onion. Stir in the seasonings and beaten egg. Spoon into the body cavities of the trout. Close openings with toothpick. Place in a preheated moderate oven (350 degrees) and bake 25 to 30 minutes or until the fish flakes when tested with a fork.
Pour off stock into a saucepan and boil down to one-half. Blend flour with the remaining 2 tb. butter and add to the stock. Mix well and cook for ½ minute. Seaon with salt and pepper to taste. Pour over the trout. Glaze quickly under broiler heat.
I found this recipe in "Modern French Culinary Art" by Henri-Paul Pellaprat. I used the recipe and it really did taste like french cooking. The herbs, the butter, the sauce. It was delightful.
Mary Riemerman
Submitted By MARY RIEMERMAN On 09-30-95