4 trout, cleaned, heads left on
125 ml (4 fl oz) red wine
1 clove
1 bay leaf
salt and pepper
2 tbsp (1 oz) 25 g butter
3 tbsp (25 g) plain flour
125 ml (4 fl oz) milk
4 oz (100 g) peeled cooked prawns
3 tbsp (60 ml) double cream (heavy cream)
125 ml (4 fl oz) red wine
1 clove
1 bay leaf
salt and pepper
2 tbsp (1 oz) 25 g butter
3 tbsp (25 g) plain flour
125 ml (4 fl oz) milk
4 oz (100 g) peeled cooked prawns
3 tbsp (60 ml) double cream (heavy cream)
for the garnish
parsley sprigs
lemon wedges
lemon wedges
method
1. Set the oven at 160°c (325°f) gas 3.
2. Combine the red wine, clove and bay leaf in a shallow ovenproof dish large enough to hold all the trout in a single layer.
3. Add the fish, with salt and pepper to taste. Cover tightly with foil to keep in all the moisture and place in the oven for 15-20 minutes, or until cooked.
5. The fish will poach in the wine and moisture in the gentle oven heat.
6. Using a slotted spoon and a fish slice, carefully transfer the fish one at a time to a platter or board.
7. Remove the skin, then put the fish on a warmed serving dish, cover and keep hot. Strain the cooking liquid.
8. Melt the butter in a clean saucepan, add the flour and cook for 1 minute, stirring constantly. Gradually add the cooking liquid, stirring all the time until the mixture begins to thicken, then gradually add the milk, still stirring and bring to the boil. Lower the heat and simmer for 2-3 minutes, stirring occasionally.
9. Remove the sauce from the heat and stir in the prawns and cream. Pour the hot sauce over the fish, garnish and serve.
2. Combine the red wine, clove and bay leaf in a shallow ovenproof dish large enough to hold all the trout in a single layer.
3. Add the fish, with salt and pepper to taste. Cover tightly with foil to keep in all the moisture and place in the oven for 15-20 minutes, or until cooked.
5. The fish will poach in the wine and moisture in the gentle oven heat.
6. Using a slotted spoon and a fish slice, carefully transfer the fish one at a time to a platter or board.
7. Remove the skin, then put the fish on a warmed serving dish, cover and keep hot. Strain the cooking liquid.
8. Melt the butter in a clean saucepan, add the flour and cook for 1 minute, stirring constantly. Gradually add the cooking liquid, stirring all the time until the mixture begins to thicken, then gradually add the milk, still stirring and bring to the boil. Lower the heat and simmer for 2-3 minutes, stirring occasionally.
9. Remove the sauce from the heat and stir in the prawns and cream. Pour the hot sauce over the fish, garnish and serve.
serving amount
serves 4
rate this recipe
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