In addition to being simple to cook and delicious to eat, trout is rich in omega-3 fatty acids, protein, minerals and vitamins. In this recipe, you use a foil pouch to oven-steam the trout in dry white wine for a tender and flavorful fish dinner.
Wine Steamed Trout in Foil
Recipe provided by the Pennsylvania Department of Agriculture.
- 1 small onion, finely chopped
- 1 celery stalk, cut in thin strips
- 1/4 tsp dried thyme
- 1 bay leaf
- 2 whole dressed trout (12 oz each)
- 1 tbsp butter
- 1 small carrot, cut into thin strips
- 1 tbsp finely shopped fresh parsley (or 2 tsp dried parsley)
- 1/4 tsp each salt and pepper
- 1/2 cup dry white wine
- Aluminum foil for baking
- 2 tsp soft butter
- 1/3 cup light cream or milk
- 2 tsp flour
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.