Corsican trout in red wine – Truite au vin

Ingredients for 2 servings:

• 2 trout(s)
• 1 onion(s)
• 2 garlic cloves
• 3 tbsp orange juice
• ½ liter red wine
• 50 g butter
• 2 tbsp olive oil
• 3 bay leaves
• 1 tbsp herbs de Provence
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simply

Wash the trout, season with pepper and salt inside and out. Sprinkle some Provençal herbs inside and place a bay leaf inside each. Grease a suitable baking dish and place the trout in it. Thinly slice the onion and finely chop the garlic cloves. Heat butter and olive oil in a small saucepan and fry the onions until golden brown. Add the garlic and sauté gently. Add the red wine, 1 bay leaf, and the remaining Provençal herbs and let everything simmer briefly. Pour the stock over the trout and place the baking dish in the oven for 20-30 minutes. Then place the trout on a preheated platter. Pour the stock through a sieve into a small saucepan, season to taste, and thicken the sauce slightly if desired. Garnish the trout with a slice of lemon and a small sprig of rosemary. Serve with boiled potatoes and tomato salad.