JELLIED TROUT / Truite en Gelee Recipe




  • Serves 4
  • 4 trout, about 5 oz. each, cleaned
  • 2 cups water
  • 1 carrot
  • 1 onion
  • 1 1/2 cups dry white wine
  • salt, pepper, thyme, bay leaf, garlic salt
  • 1 cup consomme
  • 1 envelope gelatin
  • onion and garlic salt, to taste
  • tarragon leaves


  1. Prepare the following bouillon in large skillet: combine water, I cup of the white wine, carrot, onion, thyme, bay leaf, salt and pepper and bring to boil. Gently lower fish into barely bubbling liquid and summer for 10 to 12 minutes. Remove fish carefully and arrange side by side on serving plate. While fish is cooking, dissolve gelatin in remaining wine. Heat consomme, add onion and garlic salt and combine with gelatin mixture. Pour on trout and decorate top of each fish with slices of carrots and tarragon leaves. Refrigerate until consomme has jelled.
  2. (150 calories per portion)