No. 2507 — Trout with Fresh Mushrooms and Crayfish Sauce

Boil trout as described in recipe No. 1295. In crayfish stock, cook a plateful of cleaned fresh porcini mushrooms that have first been soaked in vinegar. Arrange the mushrooms around the trout on its serving dish.

For the crayfish sauce, mix ¼ glass of Provençal or walnut oil with ½ glass of flour and fry lightly. Thin with crayfish or fish stock and bring to the boil. Add about 20 peeled crayfish tails, 1 tablespoon capers and salt; bring to the boil once more and pour over the trout and mushrooms.