Salt
3 1/2 lbs. of trout
2 1/2 c. cooked tomatoes
1 med. onion, chopped
1 celery root, shaved
1 tbsp. butter
1 tbsp. flour
1 egg yolk
1/2 c. cream or evaporated milk
1/2 tsp. Worcestershire sauce

Salt fish well and let stand several hours. Place in a baking dish with tomatoes, onion, celery root and butter and bake in hot oven, 400 degrees for 30 minutes. Strain the sauce. Mix flour, egg yolk and cream or evaporated milk add to sauce and cook 5 minutes, stirring constantly. Add Worcestershire sauce and pour over fish. Serves 8.