Trout in Red Wine

Preheat the stove to 200 °C.

Remove the bloody parts of the fish heads, bones, etc. and add cold water. Bring to boiling point and skim. Add chopped vegetables and spices, season with salt and freshly ground pepper and simmer on low heat for half an hour. Pass through a straining cloth and add wine.

Brown the flour in the butter over medium heat, extinguish with the fish stock.

Season the trout with salt and pepper, put it in a buttered oven dish and pour the stock over it.

Steam in the oven for 20 min.

Sprinkle with chopped parsley before serving.

Tip: Stock up on high-quality spices – it pays off!

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