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Trout In Red Wine

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  Butter/Margarine 3 Ounce
  Trout 6 , cleaned
  Red wine 10 Fluid Ounce (1 1/4 Cups / 315 Milliliter)
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Bouquet garni 1
  Seasonings To Taste
  Plain flour 2 Tablespoon (All Purpose)
  Tomato paste 1 Tablespoon
  Nutmeg 1 Pinch
  Sour cream 4 Fluid Ounce (1/2 Cup / 125 Milliliter)

Preheat oven to 180°C (350°F).
Grease a large, shallow casserole dish with half of the butter.
Arrange the fish side by side in the dish.
Pour over wine.
Sprinkle with onion and garlic.
Add bouquet garni and seasonings.
Bake, covered, for 20 minutes.
Transfer fish to a plate.
Remove skin from exposed side of fish, 4 cm (1 1/2 in) below the head and 5 cm (2 in) above the tail, using a sharp knife.
Keep warm.
Strain stock from dish.
Set aside.
Melt remaining butter in a small saucepan.
Stir in flour, tomato paste and nutmeg.
Cook 1 minute.
Remove from heat.
Gradually blend in stock.
Return to heat.
Cook, stirring constantly, until sauce boils and thickens.
Simmer for 3 minutes.
Blend in sour cream.
Heat through gently.
Pour sauce over trout.

Recipe Summary

Main Dish

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Trout In Red Wine Recipe