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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 trout
Marjoram, parsley and thyme, to taste
1 tbsp. butter
2 cups white wine
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Directions:
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Clean the trout. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. Place the chopped herbs and a tablespoon of butter inside the trout.
Place the fish in an oven dish; add salt and pepper to taste. Pour two cups of wine over the fish. Cook in 425°F about 25 minutes. Add a little more melted butter, stir in and cook for another 5 minutes.
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