Stewed Trout is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of trout stewed in stock and port flavoured with onion, herbs and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Trout.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
336. INGREDIENTS.—2 middling-sized trout, 1/2 onion cut in thin slices, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock No. 105, 1 glass of port wine, thickening of butter and flour.
Mode.—Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for 1/2 hour, or rather more, should not the fish be quite done. Take it out, strain the gravy, add the thickening, and stir it over a sharp fire for 5 minutes; pour it over the trout, and serve.
Time.—According to size, 1/2 hour or more.
Average cost.—Seldom bought.
Seasonable from May to September, and fatter from the middle to the end of August than at any other time.
Sufficient for 4 persons.
Trout may be served with anchovy or caper sauce, baked in buttered paper, or fried whole like smelts. Trout dressed a la Génévese is extremely delicate; for this proceed the same as with salmon, No. 307.
Modern Redaction
Ingredients:
2 medium-sized trout
1/2 onion, cut into thin slices
4 tbsp parsley
2 cloves
1 blade of mace
2 bayleaves
1 sprig of thyme
salt and freshly-ground black pepper, to taste
600ml medium stock
150ml Port wine
2 tbsp butter mixed with 1 tbsp flour, until smooth (to act as a thickening)
Method:
Gut the fish, wash very clean then wipe completely dry. Place in a large pan then pour over the stock and add all the remaining ingredients (except the thickening). Bring to a simmer, cover and cook gently for 30 minutes.
Remove the fish when cooked through and set aside to keep warm. Strain the pan juices into a fresh saucepan then add the thickening a little at a time, whisking in to combine. Stir over high heat for about 5 minutes, or until thickened.
Arrange the fish on a warmed serving plate, pour over the sauce and serve.
