Trout Poached in Wine

Trota in Blu

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This recipe for poached trout comes from the Alto Adige. If possible, use fish that has only just come out of the river - there is nothing like the flavour of freshly caught trout However, if you cannot get hold of really fresh trout, even the most dull frozen type can be perked up with this recipe.


  • 1 very fresh trout, weighing about 10 oz (275 g)
  • 1 wine glass


Gut, wash and trim the fish, then lay it in a bowl. Put the vinegar in a pan and slowly bring it to the boil. When it boils, pour it slowly over the fish and leave it to soak for 15 minutes.

Pour the wine into another pan, add half the same volume of water, the carrot, parsley, lemon rind, bay leaves, cloves and peppercorns. Add a pinch of salt and bring this to the boil very slowly.