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
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Nutritional Information
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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. -
4 servings
Preparation
- 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.
- 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
Dining and Cooking