Trout Baked In Wine 1880 Recipes

SPECKLED TROUT IN CAPERS AND WHITE WINE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
• Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.

FOIL BARBECUED TROUT WITH WINE

Steps:

• Preheat a grill for medium-high heat.
• On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
• Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

TROUT BAKED IN WINE (1880)

Steps:

• Preheat oven to 350°F.
• Combine 1/4 cup butter with parsley and mix well.
• Divide into 4 pieces.
• Place 1 piece inside the cavity of each fish.
• Rub fish with salt and pepper.
• Place in a single layer in an oven-proof casserole.
• Pour wine over the fish.
• Cover and cook for 20 minutes.
• Cut remaining butter into small pieces.
• Add butter and lemon juice to fish.
• Cover and cook for another 10 minutes.
• Serve hot or cold.