Ingredients for Baked Trout with Red Wine:
- 3 whole trout
- A tablespoon of wine
- garlic
- onion
- mushroom
- rosemary
- Parsley
- Pepper
- 3 or 4 nails
- oil
- vinegar
- salted
How to make Baked Trout with Red Wine:
- We clean the trout and remove the backbone and possible bones, remove the skin from the trout and make fillets once the skin is removed.
- We separate the fillets on a plate where we season a little with salt and pepper and some parsley.
- Finely chop the garlic, julienne the onion and add oil to the pan to cover the base.
- When the oil begins to heat up, add the onion and garlic, after 3 or 4 minutes over low heat.
- Add a little wine and a small spoonful of vinegar and stir.
- Put the mushrooms over medium heat, now add the cloves and add a little rosemary and cook all over for 5 to 8 minutes.
- Set everything aside in a bowl suitable for the oven and then fry the trout fillets a little, just until they acquire a white color.
- We put the fillets on top of the bowl with the previous sauce and sprinkle with wine and add chopped parsley.
- Bake at 250 degrees for 20 minutes and finally you can garnish with some lemon on the sides or parsley on a branch.
