Truite au Vin Rosé

• 4 good-sized trout
• vin rosé, to cover
• 4 shallots, finely chopped
• ¼ pint</

Place trout in a well-buttered baking dish. Pour in vin rosé to cover; add shallots, very finely chopped, and cover the dish with buttered paper. Poach the fish in a slow oven (300°F. Mark 1) for about 20 minutes, or until they are cooked through but still firm. Lay trout on a dry cloth and carefully remove skins.

Reduce the liquid in which the fish were poached until there remai