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Trout in Red Wine Sauce

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Trout in Red Wine Sauce

The perfect trout in red wine sauce recipe with a picture and simple step-by-step instructions.

  • 4 piece Trout freshly cut fish
  • 1 piece Chopped onion
  • 1 pinch Salt
  • 1 pinch Pepper from the grinder
  • 1 tbsp Chopped parsley
  • 200 ml Dry red wine
  • 150 g Ice cold butter
  1. Salt and pepper the trout inside and out and fill with the parsley. Place the onion in a large, shallow pan, heat it up without fat, and place the trout on top. Pour the red wine over it and bring to the boil. Let the fish steep for 5 minutes on the lowest heat.
  2. Remove the fish from the stock and keep warm. Reduce the stock by half, drain through a sieve and stir in the ice-cold butter into flakes. Don’t let it boil anymore! If necessary, season the sauce again with salt and pepper. Triplets taste good with it.
Dinner
European
trout in red wine sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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