Salmon trout monastery
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Trout |
| 1 | quart | Irish ale |
| ½ | pounds | Button onions |
| ½ | pounds | Button mushrooms |
| ½ | pounds | Turned carrots |
| ½ | pounds | Pease butter |
| Flour | ||
| Bay leaf and thyme | ||
| Seasoning | ||
| 1 | drop | Caramel |
| Chopped parsley | ||
Directions
Place the prepared trout in a buttered pan with the herbs. Cover withale and cook gently. Prepare the onions, mushrooms and carrots and toss separately in butter. Add some of the cooking liquid to eachand simmer until cooked. Cook peas as usual. When the trout is cooked, drain off the ale, remove the herbs and place on a large dish. Keep hot. Add to the fish liquid the liquid from the vegetablesand reduce the lot by a quarter. Bind this with a little butter and flour and cook out. Season and mount liberally with butter. Color to golden brown with caramel. Pour the sauce over the trout. Arrange vegetables around. Garnish with parsley.