Trout Poached in Red Wine
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 trout fillets 1/2 bottle dry red wine 6 shallots, finely chopped
2 cloves garlic, mashed 2 Tbs. fresh parsley, chopped 1 bay leaf
4 Tbs. butter 1 lemon



1 Wash the fish gently in cold water and dry in paper towels. Season with salt and freshly ground black pepper.
2 Place the fish fillets in a large pot so all the trout fit together on the bottom. Add the chopped shallots, mashed garlic, most of the parsley, and bay leaf. Pour on the red wine. Bring slowly to a boil, reduce the heat, and simmer, uncovered, for about 10 minutes till the fish is just done. Carefully remove the trout from the pot and keep warm in the oven.
3 Turn the heat up high under the wine and cook it vigorously, uncovered, shaking the pot occasionally, till it is reduced by about half. Whisk in the butter to make a thin sauce.
4 Serve the trout with a little sauce, sprinkle with parsley and with lemon wedges on the side.

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