16 January, 2015
Baked Trout in Wine
Baked Trout in Wine
Author: Alan Simmons
Ingredients
- 4 trout fillets
- 6 shallots, chopped or onions
- 125g mushrooms sliced
- 2 tomatoes, peeled and chopped
- 2 tablespoons freshly chopped basil
- ½ cup dry white wine
- ¼ cup lemon juice
- ½ cup sour cream
- 2 tablespoons wholegrain mustard
Instructions
- Place trout fillets in a single layer skin side down, in a greased shallow ovenproof dish.
- Sprinkle with shallots, mushrooms , tomatoes and basil.
- Pour over combined wine and lemon juice, cover and bake in a moderate oven 20 minutes or until tender.
- Remove trout and vegetables from cooking liquid, keep warm in oven.
- Transfer cooking liquid to stove top.
- Add sour cream, bring to boil, cook for a few minutes until reduced and thickened slightly.
- Stir in mustard, pour over trout and vegetables.
- Serve at once.