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Trout in Red Wine

di Academia Barilla

Trout in Red Wine
55 minutes


Main course

Ingredients for 4 people

3 ½ pounds rainbow trout
2 cups red wine
8 ½ tablespoons butter
2 tablespoons flour
2 tablespoons leftover roast drippings
1 ounce onions
1 ounce celery
1 ounce carrots
½ pound potatoes
Pepper to taste

Preparation 15 minutes preparation + 40 minutes cooking
1. Clean, gut and wash the rainbow trout

2. Place it in a buttered ovenproof dish, surround it with chopped carrot, celery, onion and herbs

3. Season with salt and pepper, pour in 3 1/2 tablespoons of melted butter and cook

4. As soon as the chopped vegetables are soft, add red wine and roast drippings and bring to a boil

5. 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

6. Remove from the oven, drain and arrange on a serving platter

7. Keep warm

8. Peel the potatoes and cut into big pieces

9. Bring potatoes to a boil in a pot of salted water and cook until soft enough to be easily pierced with a fork

10. Drain, put them in a bowl and toss with the remaining melted butter

11. Pass the trout's cooking juices and vegetables through a food mill on the finest setting and pour into a saucepan

12. In a separate bowl, combine 1 tablespoon butter with 2 tablespoons flour and whisk with a spoon

13. Add to the pan juices a little at a time

14. Bring sauce to a boil, whisking, and remove from the heat after 2 minutes

15. Dice remaining butter and add a bit at a time, whisking constantly

16. Season with salt

17. Cover the fish with sauce and serve immediately, with boiled potatoes on the side