Braised Trout in Walnut Wine Sauce

Name: Braised Trout in Walnut Wine Sauce (Truite Braisée au Vin de Noix)
Yield: 6 servings
Cuisine: French
Ingredients: Lemon juice as needed; 1 pound baby mushrooms or large mushrooms, quartered; 2 leeks, coarsely chopped, white part only; ½ cup butter; ⅓ cup dry white wine plus 3 tablespoons Nocino; 6 trout of your choice; ½ cup walnut wine, or; Salt; Pepper from the mill; ⅓ cup chopped parsley; 2 tablespoons sour cream; ½ cup heavy cream

Truite Braisée au Vin de Noix

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

for a walnut wine that can be used to prepare this recipe, or use Italian Nocino in lesser quantity; since Nocino is sweet, rebalance the sauce with lemon juice.

Ingredients

6 trout of your choice
½ cup butter
2 leeks, coarsely chopped, white part only

Europe
France
Fish course
Pescatarian
Savoie
August
Gluten-free
Mediterranean

Method

Clean the trout carefully. In a skillet, heat 2 tablespoons of the butter, add the leeks and mushrooms, salt and pepper, and toss well together; cook and let the juices of the mushrooms come out over low heat.

Butter a 2-quart baking dish with another tablespoon of butter; add the prepared vegetables and top them with the fish. Butter a piece of parchment paper with another tablespoon o