In this recipe we offer you a second course featuring trout baked with wine and flavored with a delicious sauce enriched with meat extract, parsley, butter and lemon
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INGREDIENTS |
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Trout |
4 |
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From about 150 g |
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Butter |
40 |
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g |
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Salt |
to taste |
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Dry white wine |
1 |
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glass |
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Meat extract |
1/2 |
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teaspoon |
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Chopped parsley |
1 |
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1/2 tablespoon |
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Lemon juice |
half |
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half |
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PREPARATION |
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| 1. |
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Clean the trout and salt their inner cavities. Put them into a Pyrex baking dish that's been greased with butter and sprinkle them with salt and pour about one centimeter of wine into the bottom of the dish(not over the fish). |
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| 2. |
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Put the trout into an oven that's been preheated to 180° and bake for about 10 minutes. When the trout are cooked, remove them from the Pyrex dish and keep them hot. In the meantime boil the juices the trout were baked in over a surface element over a medium heat, adding the meat extract. |
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| 3. |
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When the juices have been reduced to a sauce, remove it from the heat and add the chopped parsley, lemon juice and butter; pour over the trout and serve. |
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CHEF'S NOTE |
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Once the fish have been baked, if their cooking juices have become too dense, you could dilute this sauce preparation with a little water before heating it over a hotplate |
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As an accompaniment to this tasty menu, we recommend a mellow, fragrant white wine with a dry flavor, something like a Verdicchio dei Castelli di Jesi, or a white wine with a delicate bouquet and fine, dry taste like a Sauvignon dei Colli Piacentini |
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