Trout in White Wine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

The key to this dish is the balance between the tart broth and the sweetness of the carrots and trout flesh. The trout should be cooked to a state that the French call au bleu — approximately halfway between raw and fully cooked. The sauce, which is also known as hollandaise, requires a certain technical skill and may not turn out perfectly on the first attempt for everyone. If you prefer to avoid the risk, you can simply mix melted butter with lemon juice, chopped parsley, salt, and finely crumbled hard-boiled eggs.

Ingredients

Salt - to taste
Cayenne Pepper - to taste
Butter - 5.3 oz
Whole egg - 4 pieces
Meyer Lemon Juice - 4 spoons
Parsley - 1.8 oz
Bay leaf - 2 pieces
Green peppercorns - 10 pieces
Spanish onions - 10.6 oz
Dry White Wine - 17 fl oz
Carrot - 14.1 oz
Trout - 4 pieces

Step by Step guide

Step 1

Place a pot with broth over low heat. For the broth, you will need: two liters of boiling water, half a liter of wine, julienned carrots, onion sliced into half rings, parsley stems, peppercorns, a pinch of salt, and a bay leaf. Let the broth simmer for about twenty minutes.

Step 2

During this time, you need to remove the eyes, gills, and other internal organs from the trout. Rinse the fish under cold water and transfer it to a pot with broth.

Step 3

Cook for ten minutes while simultaneously preparing the sauce. For the sauce, whisk egg yolks in a bowl with lemon juice and salt. Place the bowl over a gently simmering water bath and, while gradually pouring in the melted butter, whisk vigorously as if making mayonnaise. The consistency of the result should also be indistinguishable from mayonnaise. Once all the butter is incorporated, add cayenne pepper and salt.

Step 4

Carefully remove the trout from the pot (this fish breaks apart easily), peel off the skin, and brush the pink flesh with sauce. Serve with the carrots and onions from the broth.