Fillets of Trout is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a range of methods for preparing and dishing-up fresh fillets of trout. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Trout.
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This is a classic recipe for a Victorian version of Fillets of Trout that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 214.—FILLETS OF TROUT.
These are prepared and finished in the same manner as fillets of salmon.
See the following recipes for methods of preparing fillets of trout, based on Francatelli's recipe for salmon fillets (the recipes will open in a new window):
