Login to Save Like

Ingredients

• 4 x river trout about 200g each
• 1 Tbsp. oil
• 4 Tbsp. flour
• 50 gm raw ham fat finely minced
• 30 gm clarified butter
• 2 x shallots finely minced
• 150 ml dry white wine
• 350 ml double cream
• 75 gm raw Ardennes ham cut into small batons or possibly sticks
• 1 Tbsp. minced parsley
• 1 x salt and freshly grnd pepper

Description

Cut Off The Trouts Fins And Gills With Scissors And Remove The Intestines Through The Gills. Wash The Trout In Very Cool Water To Remove All Trace Of Intestines Then Pat Dry With…

Cook Eat Share