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Roast Trout

Franglais: Roast Trout "Stuffed-To-The-Gills" with Creamy Almonds and Herbs (RECIPE)

Kerry Saretsky | Posted 05.25.2011 | Food
Kerry Saretsky

This dish is based on a lesser known sauce from Provence called Sauce Mistral, named for the winds that huff and puff through southern France.