Amber trout baked with onions
4 servings
80 minutes
Amber trout baked with onions is a refined dish of European cuisine that captivates with its tenderness and sophisticated flavor. Trout, a symbol of pure waters and noble tables, is complemented here by caramelized notes of onion, a light acidity of lemon, and the aroma of white wine. This combination gives the fish softness and richness. Baked in foil, it retains all its juices while soaking up the marinade and spices. The dish is perfect for a romantic dinner or festive gathering. It is served hot alongside a glass of chilled white wine that enhances the delicate flavor nuances of the tender fish. Amber trout is not just a treat but a true gastronomic delight that conveys the spirit of traditional European cuisine and its love for natural, fresh ingredients.
1
For gutted fish, scrape off the small scales, holding the knife at a sharp angle to the fish and moving from tail to head. Remove the gills. Note that fresh fish should have bright, red-pink gills. The transparency of the eyes also indicates the freshness of the fish.
2
Chop the onion finely.
- Onion: 1 piece
3
Pour wine into the onion and squeeze lemon juice. Mix with hands to release the onion juice and combine with the rest of the liquid. Make shallow cuts on the fish with a sharp knife, season with salt and pepper on both sides, and lightly sprinkle with thyme. Place the trout on a double layer of foil (it should be ample) and create edges. Top with onion and drizzle with marinade.
- Dry white wine: 40 ml
- Lemon: 1 piece
- Golden trout: 800 g
4
Place in an oven preheated to 190 degrees for 30 minutes. If the fish is significantly smaller, reduce the baking time; if larger, increase it. Serve hot with white wine.