Truchas a la navarra (trout with red wine and
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Truchas a la navarra (trout with red wine and
  Trout    Wine    Fish    Spanish  
Last updated 6/12/2012 1:27:47 AM. Recipe ID 62856. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Truchas a la navarra (trout with red wine and
 Categories: Fish, Spanish
      Yield: 4 Servings
    1/2 c  Dry red wine
    1/4 c  Olive oil
    1/4 c  Water
    1/2 c  Onions; finely chopped
      1 tb Mint, fresh; finely cut
    1/2 ts Rosemary, dried
    1/2 ts Thyme, dried
      1 sm Bay leaf; crumbled
     15    Whole black peppercorns
           -use up to 20
      1 ts Salt
      4    Trout;*
      3    Egg yolks; lightly beaten
  * 8 to 12 ounces each, cleaned but with heads and tails left on
  In a flameproof glass, enamel or stainless-steel baking dish large
  enough to hold the fish in one layer, combine the red wine, olive
  oil, water, onions, mint, rosemary, thyme, bay leaf, peppercorns and
  salt, and stir thoroughly. Wash trout under cold running water and
  dry them completely with paper towels. Then place them in the
  marinade, turning them about to coat them thoroughly. Marinate at
  room temperature for about 30 minutes, turning the trout over after
       15    minutes.
  Preheat the oven to 350 degrees F. On top of the stove bring the
  marinade to a simmer, then lay a sheet of wax paper or foil lightly
  over the baking dish. Bake in the middle of the oven for 20 minutes,
  or until the fish is firm to the touch. Be careful not to overcook.
  With a slotted spatula, transfer the fish to a heated serving platter
  and cover loosely with foil to keep them warm. Strain the cooking
  liquid through a fine sieve into a small saucepan, pressing down hard
  on the onions and herbs with the back of a spoon before discarding
  them. Whisk about 1/4 cup of the liquid into the beaten egg yolks,
  then whisk the mixture into the remaining liquid in the pan. Heat
  slowly, whisking constantly, until the sauce thickens lightly. (Do
  not let it come anywhere near a boil or it will curdle.) Taste for
  Pour the sauce over the trout or serve the sauce separately.
  Traditionally the trout are accompanied by hot, freshly boiled

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 62856 (Apr 03, 2005)

[an error occurred while processing this directive]