CookEat Recipe
Brook Trout with White Wine
Whole brook trout gently cooked with butter, white wine and lemon, then served with their warm pan gravy.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Have a fishmonger draw the three fresh whole brook trout through the gills, retaining their heads, tails and belly skin. Clean and wipe them dry.
Step 2
Place the trout in an oven-safe frying pan with the half ounce butter, two branches parsley, juice of the quarter lemon, gill white wine, half teaspoon salt and two saltspoons ground black pepper. Lightly butter a piece of oven-safe cooking parchment and cover the fish with it.
Step 3
Bring the pan to a boil on the hob and cook for about five minutes. Transfer the pan, still covered with the buttered paper, to the oven. Cook for about twenty minutes, continuing as needed until each trout reaches 70°C at its thickest part, away from bone.
Step 4
Arrange the trout on a hot serving dish. Remove the parsley branches from the pan, pour the warm cooking gravy over the fish and serve promptly.
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