Title: Truite Du Gave (Pyrenean Torrent Trout)
Categories: Entree Fish French
Yield: 1 Servings

1		Trout
		Seasoned flour
2	tb	Clarified butter
90	g	Sliced mushrooms; *
1/2		Garlic clove; crushed
		Salt & Pepper
1	ts	Pastis Ricard
2	tb	Creme fraiche or heavy cream

NB* Best would be fresh cepes.

"This is one of the best trout recipes; it comes from the Pyrenees where the fish are taken from the 'gaves' or mountain torrents. Measure out the pastis carefully - a lavish hand can sometimes be the cook's undoing. JG"

Turn the trout in seasoned flour, shaking off the surplus. Fry in clarified butter over moderate heat, allowing 5 minutes a side. Remove to a serving dish and keep warm. Cook the mushrooms in the pan juices, together with the garlic. Season well. Stir in the pastis; let it bubble hard for a moment or two, then add the cream and stir everything well together until the sauce is amalgamated. Correct seasoning, adding extra pastis if you like. Pour round the trout and serve at once.

Recipe "Jane Grigson's Fish Book" MMed IMH c/o Le MarYol BBS 2:325/3.4

From: Ian Hoare Date: 12 Mar 98

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