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Serves 12.
5 lb (2.25 kg) of Trout
2 onions, chopped
1 head garlic' chopped
1 small handful thyme
3 bay leaves
Salt and Pepper
1 1/2 oz (40g) butter
1 oz (25g flour
Garlic croutons
3 bottles of wine
(one to drink whilst you are cooking)
Scale, gut, fillet and wash the trout removing head and tail. Cut into chunks. Put the trout in a large saucepan with the onion, garlic, herbs, salt and pepper. Cover with wine and bring to the boil. Simmer for 20 to 30 minutes. Cream the butter and flour together and add to the pan in small pieces at a time. Stir until the sauce is thick whilst enjoying a sip of wine. Put the fish into heated bowls and pour the strained sauce over it. Serve with garlic croutons. - Submitted by Peter Stewart-Maunder, Brighton, Sussex, England.
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