Trout with wine and butter

This is an Alpine way for cooking trout.  It can be used for large trout or for smaller fish.  The result is a beautiful succulent fish.

Preparation Time: 10 Mins

Cooking Time: 15 Mins

Total Time: 25 Mins

Ingredients

For 6 servings…

For the court bouillon

1 sticks            Celery  - chopped     

1                    Carrot  - sliced        

1                    Onion  - chopped     

                     Parsley     

110 ml             Wine  - dry white     

1 tbs               Salt          

1                    Trout  - large          

110 gms          Butter       

1 glass            Wine  - red 

1 tbs               Vinegar  - red wine   

Method

Make a court-bouillon by simmering the vegetables, herbs, wine and salt with sufficient water to cover the fish, for 30 minutes.  Slide in the trout and barely simmer for 10 minutes.  It should be cooked when the pupils of its eyes pop out like pearls.

Transfer the fish to a heated serving dish and keep warm while the sauce is prepared.  Heat the butter and, at the moment when it is starting to turn nutty-brown, pour it over the fish.  Deglaze the same pan with the wine and vinegar and boil until it is reduced by half then pour over the fish.

Wine recommendations

A robust white wine - not too aromatic

Conventional

     Côtes du Rhône blanc

Interesting

     Côtes du Luberon blanc

     Côtes du Rhône Villages Sablet blanc

     Graves blanc