Name: Trout Véronique
Yield: Yield: 4 to 8 Servings.
Cuisine: United States
Ingredients: Salt to taste, if desired; 1 cup heavy cream; 2 tablespoons finely chopped shallots; 2 tablespoons butter; 1 cup white seedless grapes; Freshly ground pepper to taste; 1 cup dry white wine; 8 small trout (about 5 ounces each), or 4 large trout (8 to 10 ounces each)

Preheat the oven to 400 degrees.

Select a baking dish large enough to hold the trout in one layer. Rub the bottom with butter and sprinkle the shallots over it. Sprinkle with salt and pepper to taste.

Arrange the trout neatly in the baking di

Trout Véronique

Ingredients

Method

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