Recipe provided by the Pennsylvania Department of Agriculture.
1. Preheat oven to 400 degrees F. Prepare a foil pouch for trout using 3 large sheets of foil on a baking sheet. Join 2 sheets together by forming a seam lengthwise. Fold seams over tightly to present any leakage. Lay the third sheet of foil over the seam. Dot foil with 1 tbsp butter. Layer with vegetables, seasonings, then trout. Before adding wine, carefully bring edges of foil toward the center, forming a pouch.
2. Add the wine, and seal pouch tightly by folding over edges. Place in a baking dish and bake 30 minutes. Remove trout from oven, let cool slightly. Carefully lift trout onto a large serving platter. Reserve the cooking liquid and vegetables. Keep trout warm. In small saucepan over medium heat, mix flour and butter together to form a paste. Add reserved cooking liquid and vegetables, then cream. Stir constantly until sauce comes to a boil and is thickened. Pour sauce over trout and serve.
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