Trout in Rosé de Loire

Name: Trout in Rosé de Loire
Ingredients: 1 tbsp pink lumpfish; 1 tbsp croûtons; 4 egg yolks; 300ml/½ pint double cream; salt and freshly ground pepper; salt and freshly ground pepper; 600ml/1 pint Rosé de Loire; 1 bouquet garni; 115g/4oz butter; 4 shallots, chopped; 4 medium sized trout, boned and gutted; 4 medium sized trout, boned and gutted

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

A lovely pink trout with a lovely pink sauce. A very suitable dish for mid Lent or a mid Advent Sunday when priests always wear pink vestments.

Ingredients

4 medium sized trout, boned and gutted
115g/4oz butter

Sauce
Gluten-free
Pescatarian
Lent

Method

Ask the fishmonger to gut and bone the trout. Melt half the butter in a frying pan and gently sauté the chopped shallots, do not burn. Add the trout and cook gently until lightly brown on both sides. Butter an ovenproof dish with half the remaining butter. Place the trout in the dish, add the wine, bouquet garni, salt and pepper. Dot each fish with knobs of the remaining butter and