Trout baked with cider and brandy and served with a tomato-flavoured cream sauce

This is a recipe in which the flavours of the trout are amplified through cider and a hint of brandy.  The dish is made richer by the inclusion of cream.

It makes an excellent dinner or supper dish or can be served as a starter.

Preparation Time: 5 Mins

Cooking Time: 30 Mins

Total Time: 35 Mins

Ingredients

For 1 serving…

1                    Trout        

                     Pepper  - freshly ground, black 

                     Salt          

30 gms            Butter       

10 cl               Cider  - dry

½ tbs             Brandy      

2 tbs               Cream  - single        

½ tsp             Tomato purée         

For beurre manié

30 gms            Butter       

1 tbs               Flour        

Method

To cook the trout…

Season the inside of the fish with salt and pepper.  Melt the butter in a frying-pan and add the cider and brandy.  Place the fish in the pan, cover and cook gently for 20 minutes, turning over the fish after half way through.  Take the trout from the pan to a serving dish and keep warm.

To make the sauce…

Make a beurre manié by combining the butter and flour.

Pour the cream into the frying-pan and bringing it gently to the boil.  Thicken with beurre manié, stirring continuously.  Remove the pan from the heat, stir in a little tomato puree and adjust the seasoning if necessary.  Pour the sauce over the trout and serve.

Wine recommendations

A robust white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Picpoul de Pinet

     Vouvray