Truites au Vin Rouge

A simple yet delightful dish for a dinner party, Truites au Vin Rouge (trweet oh vahn rooj) may be served with Pommes de

Terre Anna and steamed broccoli.

2 oz. butter

1 large onion, thinly sliced and pushed out into rings

1 large carrot, scraped and thinly sliced

4 medium-sized trout, cleaned and with the eyes removed

½ teaspoon salt

½ teaspoon freshly ground black pepper

8 fl. oz. red wine

1 tablespoon beurre manie

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and carrot and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

Meanwhile, place the trout on a wooden board and rub them all over with the salt and pepper. Set aside.

Remove the pan from the heat. With a slotted spoon, transfer the vegetables to a large, shallow ovenproof casserole and arrange the fish on top. Pour over 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 dish. Keep warm.

Strain the cooking liquid through a fine strainer placed over a small saucepan. Discard the contents of the strainer.

Place the saucepan over moderately high heat and bring the liquid to the boil. Stir in the beurre manie, a small piece at a time, and cook, stirring constantly, until the sauce thickens.

Remove the pan from the heat and pour the sauce over the trout. Serve immediately.

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