This recipe from Trentino is best when the fish are freshly caught, but it is a good way to cook any trout, giving it an interesting flavour.
4 fresh trout, about 300 g (10 oz) each
250 ml (8 fl oz) 1 cup red or white wine vinegar
300 ml (1/2 pint) 1 1/4 cups red or dry white wine
150 ml (1/4 pint) 2/3 cup water
1 carrot, sliced
2 - 4 bay leaves
thinly pared rind of 1 lemon
1 small onion, sliced very thinly
4 sprigs fresh parsley
4 sprigs fresh thyme
1 tsp black peppercorns
6 - 8 whole cloves
90 g (3 oz) 6 tbsp butter
1 tbsp chopped fresh mixed herbs
salt and pepper
250 ml (8 fl oz) 1 cup red or white wine vinegar
300 ml (1/2 pint) 1 1/4 cups red or dry white wine
150 ml (1/4 pint) 2/3 cup water
1 carrot, sliced
2 - 4 bay leaves
thinly pared rind of 1 lemon
1 small onion, sliced very thinly
4 sprigs fresh parsley
4 sprigs fresh thyme
1 tsp black peppercorns
6 - 8 whole cloves
90 g (3 oz) 6 tbsp butter
1 tbsp chopped fresh mixed herbs
salt and pepper
To garnish
sprigs of herbs lemon slices
method
1. Gut the trout but leave their heads on. Dry on paper towels and lay the fish head to tail in a shallow container or baking tin just large enough to hold them.
2. Bring the wine vinegar to the boil and pour slowly all over the fish. Leave the fish to marinate in the refrigerator for about 20 minutes.
3. Put the wine, water, carrot, bay leaves, lemon rind, onion, herbs, peppercorns and cloves into a pan with a good pinch of sea salt and heat gently.
4. Drain the fish thoroughly, discarding the vinegar. Place the fish in a fish kettle or large frying pan (skillet) so they touch. When the wine mixture boils, strain gently over the fish so they are about half covered. Cover the pan and simmer very gently for 15 minutes.
5. Carefully remove the fish from the pan, draining off as much of the liquid as possible, and arrange on a serving dish. Keep warm.
6. Boil the cooking liquid hard until reduced to about 4 - 6 tablespoons. Melt the butter in a small saucepan and strain in the cooking liquor. Adjust the seasoning and spoon over the fish. Sprinkle with chopped mixed herbs and garnish with lemon and sprigs of herbs.
2. Bring the wine vinegar to the boil and pour slowly all over the fish. Leave the fish to marinate in the refrigerator for about 20 minutes.
3. Put the wine, water, carrot, bay leaves, lemon rind, onion, herbs, peppercorns and cloves into a pan with a good pinch of sea salt and heat gently.
4. Drain the fish thoroughly, discarding the vinegar. Place the fish in a fish kettle or large frying pan (skillet) so they touch. When the wine mixture boils, strain gently over the fish so they are about half covered. Cover the pan and simmer very gently for 15 minutes.
5. Carefully remove the fish from the pan, draining off as much of the liquid as possible, and arrange on a serving dish. Keep warm.
6. Boil the cooking liquid hard until reduced to about 4 - 6 tablespoons. Melt the butter in a small saucepan and strain in the cooking liquor. Adjust the seasoning and spoon over the fish. Sprinkle with chopped mixed herbs and garnish with lemon and sprigs of herbs.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
