Trout Baked In Wine
|Trout||4 (1 per person)|
|Butter||4 Ounce (1/2 cup)|
|Chopped parsley||2 Tablespoon|
|White wine||375 Milliliter (1/2 bottle)|
Mix the chopped parsley into half the butter and then divide into four pats.
Put one pat into each cleaned fish, then place them in an oven-proof dish and rub salt and white pepper into them.
Pour the wine around, cover and cook in a moderate to hot oven (350Â° F.-400Â° F. electric; gas regulo 4-5) for 20 minutes.
Add the rest of the butter cut into small pieces and the juice of the lemon.
Cover again and cook for another 10 minutes.
It can be served hot or cold; if the latter, chill and it will be a soft jelly.
If served hot, cauliflower sprigs are excellent with this dish.
In eighteenth- and nineteenth-century Ireland, the florets were cooked in a little milk to barely cover, with a knob of butter and salt and pepper.
The liquid almost evaporates and gives the cauliflower a very good flavour.
Serving size: Complete recipe
Calories 2480 Calories from Fat 1352
% Daily Value*
Total Fat 152 g234.2%
Saturated Fat 68.7 g343.6%
Trans Fat 0 g
Cholesterol 770 mg256.7%
Sodium 520.6 mg21.7%
Total Carbohydrates 15 g4.9%
Dietary Fiber 2.4 g9.4%
Sugars 3.9 g
Protein 191 g381.7%
Vitamin A 117.7% Vitamin C 111.3%
Calcium 51% Iron 92.8%
*Based on a 2000 Calorie diet