Rainbow Trout in Red Wine with Tarragon

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

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