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

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