Oven Poached Trout in White Wine

by | Aug 12, 2016 | Fish Recipes | 0 comments

 

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Oven Poached Trout in White Wine
Ingredients
  • 2 trout 1 to 2 pound in size
  • 1 cup dry white wine
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 sprigs parsley
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons butter
Instructions
  1. Clean, fillet, and skin the trout, reserving the bones and skin.
  2. Place the bones and skin in a small saucepot, and add in the wine, lemon juice, salt and pepper, and parsley. Simmer gently for 30 minutes. Strain, reserving the liquid.
  3. Preheat oven to 350 degrees F.
  4. Sprinkle half the shallots on the bottom of a small buttered baking dish. Arrange the trout fillets, overlapping slightly, and season with salt and pepper. Dot with butter.
  5. Pour the reserved the wine stock over the fish, and cover tightly. Bake about 15 minutes or until the fish flakes easily.
Recipe Notes

Adapted from The New York Times Heritage Cookbook, 1972.

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