Braised Trout, Sauce Poivrade

Name: Braised Trout, Sauce Poivrade
Yield: Serve six people
Cuisine: French
Ingredients: 4 sprigs thyme; 200 g butter; salt; 1 tbl chopped parsley; 1 tbl black peppercorns, cracked; 1 bay leaf; 3 cloves garlic, crushed; 150 g mirepoix, bacon omitted; 2 large, ripe tomatoes, chopped; 50 ml red wine vinegar; 350 ml red wine (preferably the wine chosen to be served with the fish); 50 ml clarified butter, or oil; 1 salmon trout, weighing 3 kg (or 2 weighing 1.5 kg)

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Sauce poivrade is traditionally served with game such as venison or wild boar. I have adapted the sauce for this dish because trout is a game fish and I wanted to fulfil the need of red wine drinkers for a fish dish that can be served as a main course and compliment the finest of red wines.

Ingredients

50 ml clarified butter, or oil
1 salmon trout, weighing 3

Oceania
Europe
France
Australia
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

In a heavy baking dish large enough to accommodate the fish comfortably, heat the clarified butter or oil until it is smoking hot. Sear the trout on both sides over a high flame and remove from the pan. Soften the mirepoix and garlic in the same oil over a medium flame, add the tomatoes and continue cooking for a further three minutes. De-glaze the pan with the red wine and vinegar. Add the pep