Perch

Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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TROUT RECIPES:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  HADDOCK
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
  ROCK FISH
  SALMON
  SEA BASS
  SHAD
  SMELT
  SOLE
  STURGEON
  TROUT
  To Boil Trout (1851)
  To Fry Trout (1851)
  Trout Stuffed and Baked (1885)
  Trout a la Venitienne (1885)

TROUT LA VENITIENNE
(La Cuisine Creole, 1885)

After well-cleaning your trout, make slashes in the back, and insert butter rolled in parsley, lemon, thyme, basil, chives, all minced very fine; pour some salad oil over it, and let it lie for half an hour; cover it with bread crumbs and chopped sweet herbs, boil it over a clear fire which is not too quick, and serve it with sauce No.13*.

*No. 13.—lemon sauce for fish.

To half a pint of butter sauce No. 10**, add the juice of a lemon and another lemon sliced; take out the seeds, and let all boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish.


**No. 10.—butter and flour sauce (or white sauce)

ix a tablespoonful of butter and one of flour; mix over the fire, with a cup of cold water, stirring all the time. When this boils, take a quarter of a pound of fresh butter, if for a number of guests, and stir in the butter quickly, adding a cup of cold water by degrees, to keep the butter from oiling; finish with the juice of a lemon, and strain. It must be served hot, and made only a few moments before it is wanted. It gets oily if kept long. Add a spoonful of chopped parsley.

 

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