Plain Boiled Trout is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of very fresh trout that's boiled in salted water and served garnished with pickled parsley and one of a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Plain Boiled Trout.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Plain Boiled 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. 210.—TROUT, PLAIN BOILED
Boil the trout in water with salt; and when done through, dish it up on a napkin in a dish; garnish it round with pickled parsley, and serve separately in a sauce-boat any of the following sauces: vix.;—Dutch sauce, parsley, butter, shrimp, anchovy, ravigotte, or Scotch sauce as indicated in the preceding article.
Bring a pan of salted water to a boil, add the trout and cook for about 20 minutes, or until done through. Drain the fish and arrange on a serving plate. Garnish with the pickled parsley and serve accompanied by Dutch sauce, parsley, sauce, butter sauce, shrimp sauce, anchovy sauce, ravigotte sauce or Scotch sauce served in a sauce boat.
