4 trout, cleaned
1 large onion, thinly sliced
1 large carrot, thinly sliced
2 tablespoons chopped parsley
1 bay leaf salt and freshly ground black pepper
1 1/4 cup (1/2 pint) 300 ml red wine
1 teaspoon anchovy essence
1/2 stick (2 oz) 50 g butter
1 tablespoon chopped parsley to garnish
1 large onion, thinly sliced
1 large carrot, thinly sliced
2 tablespoons chopped parsley
1 bay leaf salt and freshly ground black pepper
1 1/4 cup (1/2 pint) 300 ml red wine
1 teaspoon anchovy essence
1/2 stick (2 oz) 50 g butter
1 tablespoon chopped parsley to garnish
method
1. Place the trout in a buttered ovenproof dish, on a layer of the vegetables and herbs, season well and top with another layer. Pour over the wine and bake, covered with a lid or aluminium foil, in a moderately hot oven (190c, 375F, gas 5) for 20 to 25 minutes.
2. Remove the trout and boil up the juices and vegetables until well reduced.
3. Add the anchovy essence and butter, if using, and strain over the fish.
4. Garnish with chopped parsley.
2. Remove the trout and boil up the juices and vegetables until well reduced.
3. Add the anchovy essence and butter, if using, and strain over the fish.
4. Garnish with chopped parsley.
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.
