Trout In Red Wine
|Trout||6 , cleaned|
|Red wine||10 Fluid Ounce (1 1/4 Cups / 315 Milliliter)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Plain flour||2 Tablespoon (All Purpose)|
|Tomato paste||1 Tablespoon|
|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.
Strain stock from dish.
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.