Trout in wine
4 servings
30 minutes
Trout in wine is an exquisite dish of Italian cuisine that embodies the harmony of taste and sophistication. Its preparation history traces back to Mediterranean fish recipes, where dry white wine serves as a key ingredient highlighting the freshness and tenderness of the fish. Trout baked with leeks, carrots, and butter acquires a rich yet light aroma of thyme and bay leaves. In the final stage of cooking, a sauce based on wine juices and oil gives the dish a velvety texture and additional depth of flavor. It is perfect for both festive dinners and cozy family evenings, surprising guests and loved ones with its rich flavor nuances and Italian charm.
1
Heat 15 g of oil in a thick-bottomed pan, add chopped leek (only the white and light green parts) and diced carrot. Sauté for 5 minutes. Clean the trout, sprinkle with salt, pepper, and half of the thyme inside and out, placing 5-7 g of butter inside each fish. Place the fish in a baking dish, cover with the leek and carrot mixture, add pieces of bay leaf, and pour over with Riesling. Bake at 220 degrees for about 15 minutes.
- Butter: 80 g
- Leek: 1 piece
- Carrot: 200 g
- Trout: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 3 teaspoons
- Butter: 80 g
- Bay leaf: 2 pieces
- Dry white wine: 1 glass
2
Place hot fish and vegetables on plates, cover with foil. Pour the juices from the pan into a small pot, boil for 3 minutes, add the remaining oil and thyme, season with salt and pepper, drizzle this sauce over the fish and serve.
- Trout: 4 pieces
- Carrot: 200 g
- Butter: 80 g
- Thyme: 3 teaspoons
- Salt: to taste
- Ground black pepper: to taste
