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Trout Baked in Red Wine

By John, 15 November, 2020
Region
Italy
Description
Trout Baked in Red Wine

Here's a strange and delicious dish from the mountains of Valle d'Aosta.

It's odd to see fish and red wine together. It works here, but you want to use a lighter Piedmont red like a Dolcetto or a simple Nebbiolo, or an inexpensive Pinot Noir or Chianti. 

You make a sauce by preparing a regular soffritto and cooking it in the wine, then you thicken it with a roux, so there's flavor and texture that you want to complement the trout. The fish is baked whole or headless in the skin, so when the diner takes a fish and opens it on the plate, s/he can spoon on as much or as little sauce as desired.

Yield
2 Servings
Preparation time
30 minutes
Ingredients
2 Trout (cleaned and opened)
1⁄2 Carrot
1 Shallot
1⁄2 Celery rib
1 clv Garlic
2 Parsley sprig
2 Sage Leaf
1 t Fresh Thyme
1 Bay Leaf
2 T Olive oil
1 c Red Wine
1 T Butter (Unsalted)
1⁄2 T Flour
Instructions
  1. Preheat the oven to 400 degrees.
  2. Clean the trout and set them in a baking pan with low edges.
  3. Chop together finely the carrot, shallot, celery, and herbs, except for the bay leaf.
  4. Saute the vegetables and herbs with the bay leaf in oil for about 5 minutes.
  5. Add the wine, bring to a boil, then reduce the heat and cook for 10 minutes more.
  6. While the sauce cooks, put the fish in the oven and bake for 5 minutes.
  7. After 5 minutes, pour the wine sauce around the fish and cook for 10 minutes longer.
  8. While the fish cooks, make the roux.
  9. When the fish is done, gently move them to a serving platter or to individual plates.
  10. Strain the sauce into a small saucepan and whisk in the roux. Add salt if needed.
  11. Either serve the sauce around the fish or in a sauceboat.
Notes
This makes a very fine dinner for company with Polenta con Funghi or with Potatoes in White BUtter Sauce.
Source
Classic Food of Northern Italy

Book traversal links for Trout Baked in Red Wine

  • Trout Amandine
  • Up
  • Trout Baked with Thyme and Lemon

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