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 STUFFED AND BAKED
(La Cuisine Creole, 1885)


Stuff one or more fish, with any stuffing desired; score them well and put in a buttered pan to bake; season with pepper, salt and chopped parsley, moisten them with a little essence of mushrooms, or catsup and butter.

Baste every five minutes until they are done; remove the fish to a hot dish.

Throw a little wine or vinegar into the pan, and stir it to detach the crust from the pan; boil this sauce down, add a little more butter and pour over the fish.

Mushrooms are an improvement to the sauce; but if not convenient, tomato sauce will answer.
 

 

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