Rainbow Trout in Red Wine with Tarragon

Name: Rainbow Trout in Red Wine with Tarragon
Yield: Serves 4
Cuisine: French
Ingredients: 2 tablespoons homemade bread crumbs; 4 sprigs of fresh tarragon or 1 teaspoon dried; 2 bay leaves, crushed; 2 sprigs of thyme; 2 shallots, finely chopped (or 2 tablespoons chopped mild onion), ¼ cup (½ stick) butter; 3 slices fatty bacon, cut into pieces; 2 sprigs of parsley; 2 onions, sliced; 1 tablespoon flour and butter mixed together; 8 ounces mushrooms, finely chopped (about 2⅓ cups); 2 carrots, sliced; 1 bottle burgundy; salt and pepper; 4 rainbow trout

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a Quercian dish which I acquired during a drunken visit to this lovely region of France. I begrudged the wine to the dish at the time, but it is a good dish and a useful way of cooking rainbow trout.

Ingredients

8 ounces mushrooms, finely chopped (about 2⅓ cups)
2 shallots, finely chopped (or

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 350°F.

Soften the mushrooms and shallot in the butter in a small pan. Add the bread crumbs and the chopped tarragon leaves, reserving the stalks. Season with salt and pepper, and stuff the mixture into the cavity of the fish, and secure with toothpicks. In a