Trout à L'Aurore is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a plain boiled trout that's coated with an egg yolk, white sauce and Parmesan cheese mix, coated with shredded egg and, grilled to colour and served with a red-coloured sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Trout à L'Aurore.
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This is a classic recipe for a Victorian version of Trout à L'Aurore 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. 213.—TROUT A L'AURORE
Boil a trout, remove the skin, and cover the fish over with the following preparation: viz.,—To three raw yolks of eggs and half a gill of white sauce, an ounce of grated Parmesan cheese, the juice of half a lemon, a teaspoonful of anchovy, a little nutmeg and pepper; stir this over the fire in a stewpan until it begins to thicken, and then, having masked the trout with it, shake over the surface the whites of two hard eggs shred fine, which have been mixed with the hard yolks rubbed through a wire sieve, an also a little grated Parmesan cheese. Twenty minutes before dinner-time, put the trout in the oven to make it hot; colour it with the salamander of a light-golden brown; pour either some tomato, prawns, or shrimp sauce round the fish, and serve.
Modern Redaction
Ingredients:
1 trout, cleaned and scaled
3 egg yolks
70ml white sauce
30g freshly-grated Parmesan cheese
juice of 1/2 lemon
1 tsp anchovy essence
freshly-grated nutmeg and freshly-ground black pepper, to taste
2 hard-boiled egg whites, finely shredded
2 hard-boiled egg yolks, rubbed through a fine-meshed sieve
1 tsp freshly-grated Parmesan cheese tomato sauce, prawn sauce or shrimp sauce, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the trout and cook for about 20 minutes, or until cooked through. Drain the trout then remove the skin and pat dry before setting aside to cool.
When the trout is cold, whisk together the egg yolks, white sauce, Parmesan cheese, lemon juice and anchovy essence with the seasonings. Place over gentle heat and stir constantly until the mixture begins to thicken. Use this mixture to coat the trout.
Now mix together the shredded egg whites with the sieved egg yolks and Parmesan cheese. Use this mixture to scatter over the fish then transfer to an oven pre-heated to 180°C and allow to heat through for 10 minutes then place under a hot grill to brown.
Serve immediately, accompanied by tomato sauce, prawn sauce or shrimp sauce.
