Trout like in Piedmont

Ingredients for Trout like in Piedmont

Instructions for Trout like in Piedmont

To prepare the Trout like in Piedmont recipe, please follow these instructions:

Ask the fishmonger to clean the trout. Cut it into fingernail slices. Sprinkle a refractory dish with the melted butter. Chop carrot mustard and onion celery very well and spread them in the dish with the spices. Distribute the fish upstairs with a few chunks of cold butter (not all) and sprinkle with salt and pepper. Place the dish in a preheated oven at 200c. Heat the red wine almost to the boiling point in a saucepan, pour the hot red wine at the fish, with the fish bouillon. Place the dish in the oven for another 30 minutes. Place the fish on the serving dish and keep it warm. Put the fish fund in a pan and whip the buttercup, cook the sauce for 2 minutes. Take the pan off the fire and whip the rest of the butter in the sauce a little at a time. Spread the sauce over the fish and the server with butter cutters. Salmon can also be cooked in this way.