Trout in red wine
Instructions
Gently stewed in butter 30 g of carrots and onions sliced thinly along with bunch of sewing gauze odors.
Grease a baking sheet with lid, in which trout can be in a single layer, cover the bottom with the carrots and onions stewed, seasoned inside and out trout (ben emptied and washed) with salt and pepper, place on top of the vegetables and pour into baking dish up to pour red wine.
With and put on the stove.
Just stand the boil, switch the Pan, covered, in the oven at moderate heat for 10 minutes.
Now drained, arrange trout in hot dish, passed to pass the cooking, let it boil until it is thickened as a syrup, a little at a time incorporateci 50 g of butter, you'll first kneaded with flour, stirring and boil after 2 minutes add the gravy (bouillon).
Finish off the heat the sauce with other 20 g butter, pour over trout and serve accompanied, if you believe, with steamed potatoes.
Ingredients and dosing for 6 persons
- 1200 g of trout (fish 200 g each)
- 3 carrots
- 2 small onions
- 1 bunch of thyme, parsley and bay leaves
- 20 g of flour
- 6 tablespoons of meat sauce
- Red wine
- 100 g of butter
- Salt
- Pepper