Grey Trout [Touladi] Soup
From: Fermont Hunting and Fishing Club
Comments: This particular fresh-water grey trout is called touladi.
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 2/3 cup [160 mL] finely chopped onion
  • 2 cups [500 mL] diced gray trout meat
  • 2 cups [500 mL] peeled potato dices
  • 6 cups [1.5 L] water
  • 1 tablespoon [15 mL] chopped parsley
  • 5 ounces [155 mL] heavy cream [35% m.s.g.]
  • Salt and pepper, to taste
  • Freshly chopped parsley, to serve
  • Melt butter into a casserole; cook chopped onion for 3 minutes.
  • Add trout dices.
  • Cook without browning, for about 5 minutes.
  • Mix in potato cubes; cook for 2 to 3 minutes more, stirring.
  • Pour in water.
  • Salt and pepper.
  • Bring to a boil, lower heat and simmer for 40 minutes.
  • Whip mixture vigorously to just slightly crush all ingredients and thicken soup but do not puree soup.
  • Boil, covered, for 5 minutes more.
  • Turn off heat; pour in cream.
  • Do not boil.
  • To serve, ladle soup into deep bowls.
  • Leave to rest until the yellow color from the butter rises to the surface and slightly colors the soup.
  • Serve, sprinkled with a pinch freshly chopped parsley.