Baked Trout in Red Wine
I always look to see what we have put on the site in previous years, and this Tackle Tip caught my eye because , - well because it's just as relevant, fun and tasty now as it was when we first ran it....and it's a while since we had a recipe idea. Who says red wine doesn't go with fish? Try this and see for yourself!
1 whole cleaned trout, between 1.5 to 3 lbs weight before cleaning
Bottle of red wine - if it's not good enough to drink, it's not good enough to cook with either, but a Sicilian red works
A large onion
2 sticks of celery
Bouquet Garni - a bunch of fresh Parsley, Thyme and a couple of Bay Leaves
Salt & Pepper
Peel the vegetables and cut into thin slices. Use a potato peeler on the carrots to create thin slivers. You can also run a potato peeler down the back of the celery stalks to get rid of the stringiness, but it's not vital for this part of the recipe. Arrange the vegetables in a layer on the bottom of an oven-proof dish big enough to take the fish. Lay the fish on the vegetables, then add the wine. Make sure the fish is covered, so you will probably need to use the whole bottle. Add the herbs. A Bouquet Garni is often tied together (hence "bouquet") but in this case you can just add the herbs to the dish.
Cut a piece of tin foil at least TWICE the size of the dish, fold it double and cover the dish, making sure you seal the edges. Bake in a moderately hot oven (400F, 200C Gas Mark 6) for 25 minutes.
Remove from the oven and CAREFULLY remove the foil, there will be a lot of hot steam trapped in there. Lift the trout out, taking care to keep it in one piece. Drain the liquid into a saucepan. You can discard the herbs and vegetables, they have done their job, and are probably soggy and bright purple by now anyway. Now, you can either keep the trout warm in a VERY low oven, and serve on a bed of freshly cooked vegetables, reducing the sauce from the dish over a low heat and using this to pour over the fish OR, you can just eat the trout cold. Actually, you could do both over a couple of days, whatever. Those of you who prefer to skin their fish before eating will find the skin lifts easily from the cooked trout.
Hope you enjoy this one.