A delightfully flavoured dish for a dinner party, Trout Baked in White Wine may be served with sauteed potatoes and French beans for a perfect summer meal.
1 teaspoon butter
4 medium-sized trout, cleaned and with the eyes removed
1 teaspoon salt
2 teaspoon black pepper
1 tablespoon lemon juice
1 bay leaf, crumbled
4 oz. button mushrooms, wiped clean and sliced
6 fl. oz. dry white wine
1 tablespoon beurre manie
1 lemon, cut into
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C). With the teaspoon of butter, grease a flameproof casserole and set aside.
Lay the fish on a wooden board and rub them all over with the salt, pepper and lemon juice. Place a little of the crumbled bay leaf in the cavity of each fish and arrange the trout in the prepared casserole. Scatter the sliced mushrooms over the top. Pour in the wine and place the casserole in the oven.
Bake for 15 to 20 minutes or until the fish flesh flakes easily when tested with a fork.
Remove the casserole from the oven and, using a fish slice or spatula, transfer the fish to a warmed serving plate. Keep warm.
Place the casserole over moderately high heat and bring the liquid to the boil, stirring constantly. Reduce the heat to moderate, stir in the beurre manie, a small piece at a time, and cook, stirring constantly, until the sauce thickens.
Remove the casserole from the heat and pour the sauce over the fish. Garnish with the lemon wedges and serve.