Trout Lombard Recipe

(Trota fritta)



Clean, scale, wash and wipe the trout. Salt and leave for half an hour.

Fill with water half a fish-kettle; add half a lemon, two bay-leaves,

one carrot light or ten berries of pepper, one onion divided into four

parts, salt and three cloves. When the water is lukewarm, dip in the

trout. Cook on a moderate fire and serve the trout with parsley, slices

of lemon and young potatoes boiled. A good fish-sauce ought to accompany

it.

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