2 salmon trouts
12 blanched small onions
6 slices of lard
2 tablespoons of chopped parsley
Insert a slice of lard into the open stomach of the trouts a few hours before cooking them. Put them to brown in the butter and oil, after having thrown in the rest of the lard cut into small pieces. Continue to baste it with the sauce.
Place the fish on a serving dish, cover it with the chopped parsley and lay the onions along the sides.