Grilled Salmon Trout with Bearnaise Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For scoring reference
Instructions (17)
  1. Score the trout.
  2. Season the trout with salt and pepper.
  3. Pour a little warm butter or salad oil over the trout.
  4. Warm the grill and rub it over with oil before using it.
  5. Arrange on the grill a dozen or sixteen oiled straws, a little longer than the trout.
  6. Place the fish on these straws.
  7. Put to grill over a clear fire.
  8. Keep the grill somewhat slanting to prevent the fire smoking.
  9. Have the grill rather near the fire, otherwise the fish is likely to be soft and flabby when cooked.
  10. Keep the trout well basted with clarified butter or salad oil.
  11. Turn the trout only once during cooking.
  12. When done, the trout should be a pretty golden brown on the top and bottom, perfectly crisp and firm, and without a split in the skin.
  13. Carefully remove the fish from the grill with a palette knife or slice.
  14. Dish the trout on a very hot dish, with or without a dish-paper.
  15. The best way to baste is by means of a paste brush dipped in oil or butter.
  16. Garnish with a little parsley.
  17. Serve Béarnaise sauce in a sauceboat, or spread the sauce on the dish and lay the trout on it.
Original Text
Grilled Salmon Trout with Bearnaise Sauce. (Truite Saumonée grillée à la Béarnaise.) Score the trout, season it with salt and pepper, and pour a little warm butter or salad oil over it. Warm the grill and rub it over with oil before using it and arrange on it a dozen or sixteen oiled straws, a little longer than the trout, place the fish on these and put to grill over a clear fire, keeping the grill somewhat slanting to prevent the fire smoking. It is best to have the grill rather near the fire, otherwise the fish is likely to be soft and flabby when cooked. Keep the trout well basted with clarified butter or salad oil. It should only be turned once in the cooking, and when done it should be a pretty golden brown on the top and bottom, perfectly crisp and firm, and without a split in the skin. Carefully remove the fish from the grill with a palette knife or slice and dish on a very hot dish, with or without a dish-paper. The best way to baste is by means of a paste brush dipped in oil or butter; garnish with a little parsley, and serve Béarnaise sauce in a sauceboat, or the sauce may be spread on the dish and the trout laid on it. For scoring see 'Grilled Mullet.'
Notes
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