Title: Salmon Trout Monastery
Categories: Trout Fish
Yield: 6 Servings
| 6 | md | Trout |
| 1 | qt | Irish ale |
| 1/2 | lb | Button onions |
| 1/2 | lb | Button mushrooms |
| 1/2 | lb | Turned carrots |
| 1/2 | lb | Pease butter |
| | | Flour |
| | | Bay leaf and thyme |
| | | Seasoning |
| 1 | dr | Caramel |
| | | Chopped parsley |
Place the prepared trout in a buttered pan with the herbs. Cover withale
and cook gently. Prepare the onions, mushrooms and carrots and toss
separately in butter. Add some of the cooking liquid to eachand simmer
until cooked. Cook peas as usual. When the trout is cooked, drain off the
ale, remove the herbs and place on a large dish. Keep hot. Add to the fish
liquid the liquid from the vegetablesand reduce the lot by a quarter. Bind
this with a little butter and flour and cook out. Season and mount
liberally with butter. Color to golden brown with caramel. Pour the sauce
over the trout. Arrange vegetables around. Garnish with parsley.