Truites Au Vin Blanc
|Butter||3 Ounce (75 Grams)|
|Mushrooms||6 Ounce, finely chopped (150 Grams)|
|Freshly ground black pepper||To Taste|
|Trout||4 , gutted and cleaned through the gills|
|Shallots||4 , peeled and finely chopped|
|Dry white wine||6 Fluid Ounce (1/2 Bottle, 350 Milliliter)|
|Double cream||4 Fluid Ounce (120 Milliliter)|
1. Mix 25 g (1 oz) butter in a pan and add two thirds of the mushrooms and salt and pepper to taste. Stuff the trout with this mixture.
2. Sprinkle the shallots and remaining mushrooms in the bottom of a well-buttered baking dish. Place the trout on top and pour over the wine. Sprinkle with salt and pepper to taste.
3. Cover the dish with greaseproof paper and bake in a preheated moderately hot oven for 20 minutes. Remove the trout from the dish, then carefully remove the skin. Arrange the trout on a warmed serving platter and keep hot.
4. Strain the cooking juices from the trout into a small heavy pan. Boil rapidly until reduced by two thirds, then stir in the cream. Heat gently for 2-3 minutes, stirring constantly, then remove from the heat and whisk in the remaining butter a little at a time. Taste and adjust seasoning. Pour the sauce over the fish and serve immediately.