Trout In Red Wine Recipe
Ingredients
| Butter/Margarine | 90 Gram | |
| Trout | 6 , cleaned | |
| Red wine | 1 1/4 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Bouquet garni | 1 | |
| Seasonings, to taste | ||
| All purpose flour | 2 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| Pinch nutmeg | ||
| Sour cream | 1/2 Cup (16 tbs) | |
Directions
Preheat oven to 180°C (350°F).
Grease a large, shallow casserole dish with half of the butter.
Arrange the fish side by side in the dish.
Pour over wine.
Sprinkle with onion and garlic.
Add bouquet garni and seasonings.
Bake, covered, for 20 minutes.
Transfer fish to a plate.
Remove skin from exposed side of fish, 4 cm (1 1/2 in) below the head and 5 cm (2 in) above the tail, using a sharp knife.
Keep warm.
Strain stock from dish.
Set aside.
Melt remaining butter in a small saucepan.
Stir in flour, tomato paste and nutmeg.
Cook 1 minute.
Remove from heat.
Gradually blend in stock.
Return to heat.
Cook, stirring constantly, until sauce boils and thickens.
Simmer for 3 minutes.
Blend in sour cream.
Heat through gently.
Pour sauce over trout.
Grease a large, shallow casserole dish with half of the butter.
Arrange the fish side by side in the dish.
Pour over wine.
Sprinkle with onion and garlic.
Add bouquet garni and seasonings.
Bake, covered, for 20 minutes.
Transfer fish to a plate.
Remove skin from exposed side of fish, 4 cm (1 1/2 in) below the head and 5 cm (2 in) above the tail, using a sharp knife.
Keep warm.
Strain stock from dish.
Set aside.
Melt remaining butter in a small saucepan.
Stir in flour, tomato paste and nutmeg.
Cook 1 minute.
Remove from heat.
Gradually blend in stock.
Return to heat.
Cook, stirring constantly, until sauce boils and thickens.
Simmer for 3 minutes.
Blend in sour cream.
Heat through gently.
Pour sauce over trout.
Chef
