Trout in Court Bouillon

Ingredients

• 2 cups dry white wine
• 1 cup water
• 1 onion, coarsely chopped
• Coarse salt and freshly ground pepper
• 2 cloves
• 4 sprigs parsley
• ½ cup bread crumbs
• 3 tablespoons butter
• 4 trout
• 2 tablespoons finely chopped parsley to garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    842 calories; 37 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 92 grams protein; 290 milligrams cholesterol; 339 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. In a pan or poacher large enough to hold the trout, simmer the wine, water, onion, salt, pepper, clove and parsley covered for 10 minutes. Meanwhile, melt the butter in a small pan and fry the bread crumbs until golden.
2. Drop the trout into the court bouillon and poach for five to seven minutes, or until they are cooked. Remove to a heated plate and sprinkle with the breadcrumbs and their butter and a little parsley. Serve hot.

15 minutes