Trout recipe with wine sauce
Trout is a delicious fish, with succulent soft meat that’s moist and dense. It provides many of the nutritional benefits of other fresh water fish, plus is widely available in most areas, at reasonable prices.
This recipe is made for four people and will take forty five minutes for both cooking and preparation time.
The ingredients that we are going to need for this recipe are the following:
Apply the fresh butter on the bottom of the pyrex cookware dish, and place atop of that the finely chopped shallot.
Place there the trouts that you have already cleaned, gutted, and thoroughly washed under cool, running water, and dried on a clean kitchen towel.
Add the glasses of the dry white wine.
Add one tablespoon of finely chopped chives. Add salt, fresh ground pepper, and the juice of half a lemon.
Set the oven on a high temperature 400 to 450 degrees. Place the pyrex dish in the oven and let the fish cook for approximately ten minutes.
If you have a grill, trout works very well on the grill as well, though it does need attention to be turned regularly for even and consistent grilling.
After ten minutes, turn off the oven, take the trout out of the pyrex, strain them, and keep them warm in a serving plate.
Pour the leftover sauce from the pyrex in a small pot, and on a medium flame start boiling the sauce. Add the heavy cream, and leave the sauce for several seconds until the sauce starts to thicken.
Pour the sauce on the top of the trout and serve immediately.
In the end, as a garnish, sprinkle atop the fish a bit of parsley.
You can add more or less broth into the sauce than what the recipe calls for, depending on your taste. If adding more, or if adding towards the end of cooking, it will be more lemony in flavor.
This is sure to be a fish dish that you’ll family will enjoy! Cheers and bon appetit!
This dish goes well with a side dish of steamed veggies - such as steamed potatoes, carrots, broccoli, or cauliflower as well, and pairs well with an oak-aged, buttery Chardonnay.