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Ingredients for 4 people
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- 3 1/2 pounds rainbow trout
2 cups red wine
8 1/2 tablespoons butter
2 tablespoons flour
2 tablespoons leftover roast drippings
1 ounce onions
1 ounce celery
1 ounce carrots
1/2 pound potatoes
Pepper to taste
Le Ricette
Trout in Red Wine
di Academia Barilla
PREPARATION TIME
55 min
55 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
Tags
Ingredients for 4 people
3 1/2 pounds rainbow trout
2 cups red wine
8 1/2 tablespoons butter
2 tablespoons flour
2 tablespoons leftover roast drippings
1 ounce onions
1 ounce celery
1 ounce carrots
1/2 pound potatoes
Pepper to taste
Ingredients
Preparation 15 minutes preparation + 40 minutes cooking
Clean, gut and wash the rainbow trout. Place it in a buttered ovenproof dish, surround it with chopped carrot, celery, onion and herbs. Season with salt and pepper, pour in 3 1/2 tablespoons of melted butter and cook.
As soon as the chopped vegetables are soft, add red wine and roast drippings and bring to a boil. Continue cooking in a preheated 350°F oven for about 25 - 30 minutes, basting the fish with its cooking juices every once in a while. Remove from the oven, drain and arrange on a serving platter. Keep warm.
Peel the potatoes and cut into big pieces. Bring potatoes to a boil in a pot of salted water and cook until soft enough to be easily pierced with a fork. Drain, put them in a bowl and toss with the remaining melted butter.
Pass the trout's cooking juices and vegetables through a food mill on the finest setting and pour into a saucepan. In a separate bowl, combine 1 tablespoon butter with 2 tablespoons flour and whisk with a spoon.
Add to the pan juices a little at a time. Bring sauce to a boil, whisking, and remove from the heat after 2 minutes. Dice remaining butter and add a bit at a time, whisking constantly. Season with salt. Cover the fish with sauce and serve immediately, with boiled potatoes on the side.
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