CookEat Recipe

Brook Trout, Vallée d'Aspe

Name: Brook Trout, Vallée d'Aspe
Ingredients: 3 Brook trout — Whole fresh medium brook trout before cleaning; 1 Lemon — Lemon for marinade, juice; 118 Millilitre White wine — White wine, one gill; source unit: millilitre; 1 Bay leaf — Bay leaf, crushed; 1 Saltspoon (source measure) Thyme — Thyme; source unit: saltspoon; 2 Clove — Cloves; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 3 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; 2 Branch Tarragon — Tarragon; source unit: branch; 2 Branch Parsley — Parsley; source unit: branch; 1 Branch Chervil — Chervil; source unit: branch; 6 Stem (source measure) Chive — Chives; source unit: stem; 0.5 Garlic bean (source count) Garlic — Garlic; source unit: garlic bean; 1.5 Tablespoon Butter — Melted butter for frying; source unit: tablespoon; 14 Gramme Butter — Butter for finishing pan; source unit: gramme; 1 Teaspoon Anchovy essence — Anchovy essence; source unit: teaspoon; 0.25 Lemon — Additional lemon, juice for finishing sauce; Egg — Beaten egg for coating; Breadcrumbs — Bread crumbs for coating

Documentary adaptation of printed No1801; historical timings are guides and output is untested. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1801. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Trout size, coating pickup, marinade discard and 70°C endpoint untested.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

3 Brook troutWhole fresh medium brook trout before cleaning
1 LemonLemon for marinade, juice
118 Millilitre approximately one half US cupsWhite wineWhite wine, one gill; source unit: millilitre
1 Bay leafBay leaf, crushed
1 Saltspoon (source measure) ThymeThyme; source unit: saltspoon
2 CloveCloves
0.5 Teaspoon SaltSalt; source unit: teaspoon
3 Saltspoon (source measure) White pepperWhite pepper; source unit: saltspoon
2 Branch TarragonTarragon; source unit: branch
2 Branch ParsleyParsley; source unit: branch
1 Branch ChervilChervil; source unit: branch
6 Stem (source measure) ChiveChives; source unit: stem
0.5 Garlic bean (source count) GarlicGarlic; source unit: garlic bean
1.5 Tablespoon ButterMelted butter for frying; source unit: tablespoon
14 Gramme approximately one half ouncesButterButter for finishing pan; source unit: gramme
1 Teaspoon Anchovy essenceAnchovy essence; source unit: teaspoon
0.25 LemonAdditional lemon, juice for finishing sauce
EggBeaten egg for coating
BreadcrumbsBread crumbs for coating

Method

Steps

Step 1
Clean three trout through gills without splitting and trim fins. Turn in marinade of one lemon juice, wine, bay, thyme, cloves, salt and white pepper; refrigerate for printed forty-five minutes.
Step 2
Finely chop tarragon, parsley, chervil, chives and garlic, press moisture out in clean cloth, coat drained trout with herbs, dip in beaten egg and lightly roll in bread crumbs; egg and crumb amounts are not printed.
Step 3
Fry trout gently in one and a half tablespoons butter six minutes each side as historical guide, continuing to 70°C thickest centre. Lift; brown half-ounce butter in pan, add anchovy essence and QUARTER of an additional lemon for finish, then pour once over fish.

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