Trout with the Norman
The trout with the Norman is a culinary speciality of Normandy.
They are 2 shallot S chopped put to sweat in 25 gr. of Beurre in a casserole to which one adds 1 liter of mould S and 1 glass of white Wine. After 5 minutes of cooking to sharp fire, the moulds are withdrawn, the juice of cooking is filtered by it before being reduced 5 minutes with soft fire with 30 Cl of fresh Cream, salt and Poivre. 4 Truite S emptied and cleaned are placed in a dish and with 2 Oignon S thin slices and the mussels décoquillées and are cooked, sprinkled this sauce, 15 minutes in a preheated furnace with 200° C before being been useful strewn with engraved Persil.
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