One appropriately wet day in Arcens, in a small restaurant half a kilometre downstream from the water-bottling plant, a fine trout cooked in an Ardèche Syrah was a most welcome dish.
Clean the trout, rinse in cold water and dry on kitchen paper.
Melt half the butter and cook the shallot and chopped mushroom stalks until soft. Add the trout to the pan and cook for 2 minutes on each side. Season the fish lightly with pepper and salt. Pour in the wine and bring to the boil.
Cover the fish with a buttered paper and cook on the hob or in a moderate oven (Mark 4, 180°C, 350°F) for 10–15 minutes, or until the flesh comes free of the bone. Transfer the fish to a serving plate and strain the wine into a cup.
Cook the sliced mushrooms in the remainder of the butter and spoon over the fish. Pour the wine back into the pan and cook fast until reduced by half. Stir in the cream and, when hot, taste to check the seasoning. Spoon the sauce over the fish and sprinkle with chopped parsley. Serve straight away with plain boiled potatoes.
© 1987 Geraldene Holt. All rights reserved.