Trout in red wine

Ingredients for 4 servings:

• 2 carrots
• 1 stalk(s) Celery
• 4 sprigs of thyme
• 2 bay leaves
• 4 trout, 300 g each
• some salt and pepper
• 50 g butter
• 1 tbsp sunflower oil
• 300 ml red wine, dry, e.g. Nebbiolo
• some sugar
• 2 spring onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the carrots and celery into small cubes. Strip the leaves from the cleaned thyme sprigs. Roughly chop the bay leaves. Preheat the oven to 200°C (top/bottom heat). Season the cleaned trout inside and out with salt and pepper. Heat 2 tablespoons of butter with the oil in a large pan. Fry the trout for about 2 minutes on each side, then place them side by side in an ovenproof dish. Sauté the carrots, celery, thyme, and bay leaves in the frying fat. Pour in the wine and simmer uncovered until reduced by about half. Cut the remaining butter into small cubes and stir into the sauce. Season the sauce with salt, pepper, and a pinch of sugar, and drizzle over the trout. Finely slice the spring onions and their crisp green parts. Sprinkle over the trout and braise on the middle rack of the oven for about 10 minutes. Serve with the sauce on warmed plates. Approx. 350 kcal per serving.