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Mietta's Photos | |
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Trout With Sorrel
Preamble
"Take your fish and draw them, wash them and boil them off in a court bouillon; then take sorrel and scald it, and mince it very well; then draw it up with thick butter and anchovies; dish your fish upon some sippets of French bread and pour the sauce all over it, and garnish with horse-radish and lemon. Mackerel and flounders may be dressed the same way. (Charles Carter, 1730)"
Ingredients2 Trout 3/4 lb (2 cups) Sorrel cooked 2 oz (4 tablespoons) Butter 2 Anchovies crushed Toast sippets 1 Lemon sliced |
MethodPoach the trout until the flesh flakes, but take care not to overcook them. Toss the sorrel in the butter with the anchovies, seasoning to taste. Serve the trout on a bed of sorrel, surrounded by the sippets and slices of lemon. |
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Trout With Sorrel
Poached trout served on a bed of sorrel & anchovies with toast sippets