How to cook Czech Trout Poached in Red Wine
- 8 small trout fillets (about 3 ounces each)
- 1/2 bottle dry red wine
- 6 shallots, finely chopped
- 2 cloves garlic, mashed
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 4 tablespoons butter
- 1 lemon
- Wash the fish gently in cold water and dry in paper towels. Season with salt and freshly ground black pepper.
- Place the trout 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.
- 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.
- Serve the poached trout with a little sauce, sprinkle with parsley and with lemon wedges on the side.
The Czech Trout Poached in Red Wine recipe very easy to prepare and so good!
This recipe for Czech Trout Poached in Red Wine serves/makes: 4
The Czech Trout Poached in Red Wine recipe is adopted from The Best of Czech Cooking by Peter Trnka 1996.
Main Ingredient: Trout
Preparation Method: Poached/Simmered