Rainbow Trout in Red Wine with Tarragon

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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