CookEat Recipe
Brook Trout Cauterets
Documentary adaptation of printed No1572; source timings are guides, with actual output and safe endpoints to be measured. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1572. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Three fish sizes and recovered liquor volume unknown; fish 70°C and egg-yolk liaison safety unverified by timings. Historic drawing by gills replaced with purchased cleaned fish.
Method
Steps
Step 1
Use THREE cleaned trout, retaining the source number but recording actual fish weights. Make interior paste from HALF OUNCE butter, parsley, chervil, anchovy paste and juice QUARTER lemon; divide among the fish.
Step 2
Place in pan with seasonings, SEPARATE HALF OUNCE butter, HALF GILL white wine, juice of ANOTHER QUARTER lemon and SIX shallots. Cover with lightly buttered paper and bake source THIRTY-MINUTE GUIDE, verifying fish at least 70°C. Transfer fish to hot dish and keep liquor.
Step 3
Make roux with SEPARATE ONE TBSP butter and TWO TBSP flour, heat HALF MINUTE. Strain pan liquor into roux, add HALF GILL hot milk, boil EIGHT MINUTES. Temper ONE pasteurized yolk with TWO TBSP cream; add, heat source ONE MINUTE while using the already selected commercially pasteurized yolk suitable for this liaison and following its labelled handling, strain sauce over fish and serve once.
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