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Serves 8.
4 lb of (2kg) Trout
For the Marinade
1 onion stuck with a clove
1 clove of garlic, chopped
1 large carrot sliced
1 bouquet garni
Pinch of nutmeg
Salt and pepper
Two bottles of white wine
For the sauce
10oz (300g) mushrooms, chopped
10 fl oz (300ml) double cream
1 oz (25g) butter cut in small cubes
2 egg yolks
Salt and pepper
Scale, gut, fillet and wash the trout removing head and tail. Place the trout fillets in a large dish with the cloved onion, garlic, bouquet garni, nutmeg and salt and pepper to taste. Pour on enough white wine to cover the fillets. Allow to marinate for at least 12 hours, cover the dish and place it in the refrigerator. Before you go to bed after a great days fishing, pour your self a drink of wine from the second bottle, sit down and enjoy its flavor. Have another glass and another until the bottle is empty.
Carefully remove the fish from the marinade and place in a casserole dish. Put the marinade in a saucepan with an equal amount of water. Boil uncovered for 15 minutes. Strain and pour enough over the fish to cover them. Put a lid on the casserole dish and place in a hot oven, gas mark 7, 425oF, 220oC for 20 minutes. Have another glass of wine from what is left in the first bottle and whilst you are drinking that wonderful alcoholic grape juice boil the mushrooms in salted water for 15 minutes.
Remove the fish from the liquid and place on a serving platter. Keep warm. Strain the liquid again and boil, uncovered for 10 minutes. Remove from the heat and whisk double cream and egg yolks until the sauce becomes creamy. Add the cubes of butter and keep whisking until they melt. Add the mushrooms, salt and pepper, and then coat the fish with the sauce. Serve immediately. - Submitted by Angela Tashkiran, Vancover, Canada.
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