Trout In Wine

Course : French
Source:
Serves: 4
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Ingredients:

3 pounds dressed trout -- * see note
2 tablespoons chopped scallions -- white part only
2 tablespoons chopped parsley
1 cup sliced mushrooms -- fresh or canned
1 small bay leaf
1 dash thyme
1/2 cup red wine
1/8 cup bottled clam juice
1/2 teaspoon salt
1/4 teaspoon pepper
 

Preparation / Directions:

* Note: One large trout or several, small fresh or frozen trout. In buttered heatproof dish, place 1 tablespoon scallions, 1 tablespoon parsley, 1/2 cup mushrooms, bay leaf, thyme, wine, clam juice, salt, and pepper. Bring to boil and simmer for 5 minutes. Add trout. Cover trout with remaining scallions, parsley, and mushrooms. Dot with butter. Bake at 400F for 35 minutes. Serve hot in baking dish with boiled potatoes. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin


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