Trout in a Red Wine Sauce (raie aux capres)Recipe
Trout in a Red Wine Sauce (raie aux capres) Recipes
court-bouillon made with red wine
2 tbsp flour
3 oz butter
4 trout or delicate flavored sea fish,
such as filleted lemon sole, plaice or turbot
red-wine court-bouillon. Wash and gut the trout and gently poach them in
the court-bouillon for 15 minutes. Then lift them out carefully and keep
warm on a serving dish covered with tinfoil.
Boil down the stock to
reduce it by about half. Work the flour into 2oz of the butter and
strain the stock into it. Return to the pan and simmer for 10 minutes.
Beat in the remaining butter, check the seasoning and pour the sauce
over the trout. Serve very hot, garnished with large croutons.
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