Recipe no. 115 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 61.
Ingredients
- trout
- vinegar
- water
- salt
- peppercorns
- carrots
- onions
- parsley
- hollandaise sauce
- ravigote sauce
Preparation
- Selection and preparationTake trout of medium size for this. Clean them without scaling them, put them on a plate with a dash of vinegar.
- Cooking liquidPut about 2 litres of water in a saucepan, with a glass of vinegar, salt, peppercorns, sliced carrots and onions.
- CookingBring to the boil and plunge the trout into the boiling liquid. Let it come to a boil and move it aside, keeping it covered.
- Serving5 minutes later serve, surrounded with parsley sprigs and accompanied by a sauceboat of hollandaise or ravigote sauce.
Reboul's text
Take trout of medium size for this.
Clean them without scaling them, put them on a plate with a dash of vinegar.
Put about 2 litres of water in a saucepan, with a glass of vinegar, salt, peppercorns, sliced carrots and onions;
bring to the boil and plunge the trout into the boiling liquid.
Let it come to a boil and move it aside, keeping it covered;
5 minutes later serve, surrounded with parsley sprigs and accompanied by a sauceboat of hollandaise or ravigote sauce. (See these sauces.)
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| troucho | trout |
| vinaigre | vinegar |
| aigo | water |
| pebre | peppercorns |
| garroto | carrots |
| bouioun | boiling liquid |
| juvert | parsley |
| sausso | hollandaise sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 115, page 61. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.