Trout In Wine

Recipe Ingredients

3 lbs	1362g / 48oz	Dressed trout - * see note
2 tablespoons	30ml	Chopped scallions - white part only
2 tablespoons	30ml	Chopped parsley
1 cup	237ml	Sliced mushrooms - fresh or canned
1 cup	40g / 1.4oz	Bay leaf (small)
1		Thyme
1/2 cup	118ml	Red wine
1/8 cup	29ml	Bottled clam juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

* 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 400 degrees for 35 minutes. Serve hot in baking dish with boiled potatoes.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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