Trout a la Venitienne
Ingredients A trout Butter Lemon Thyme Basil Chives Salad Oil Bread Crumbs Sweet Herbs(marjoram, sage, and mint) Directions After well cleaning the trout make slices in the back. Insert butter rolled in rolled in parsley, lemon, thyme, basil and chives, all finely minced. Pour salad oil over fish and let lie for 30 minutes. Boil over a clear flire which is not too quick and serve with sauce. Source — Creole Cookery Book Prepared by Bruce Norman Louisiana Anthology September 26, 2021