Trout à la nage (Truite à la nage) from The French Culinary Institute's Salute to Healthy Cooking: From America's Foremost French Chefs by The French Culinary Institute

  • thyme
  • celery
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  • EYB Comments

    Can substitute saffron, lemon grass and curry, and use cod, halibut or sole for the trout.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Can substitute saffron, lemon grass and curry, and use cod, halibut or sole for the trout.

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