Trotelle al Vino Rosso

Ingredients

• 4 trout fillets (about 6 ounces each) (113g) 4 trout fillets (about 6 ounces each) (113g)
• 2 cups (470ml) red wine 2 cups (470ml) red wine
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 tablespoon (15g) butter 1 tablespoon (15g) butter
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 tablespoon (5g) fresh parsley, chopped 1 tablespoon (5g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
2. 2.
   Pour in the red wine and bring it to a gentle simmer.
3. 3.
   Season the trout fillets with salt and pepper, then carefully place them into the simmering wine.
4. 4.
   Poach the trout for about 5-7 minutes, or until they are cooked through and easily flake with a fork.
5. 5.
   Remove the trout fillets from the skillet and set them aside.
6. 6.
   Increase the heat to medium-high and reduce the wine sauce by half.
7. 7.
   Stir in the butter and lemon juice until the sauce becomes slightly thickened and glossy.
8. 8.
   Place the trout fillets back into the skillet and spoon the sauce over them.
9. 9.
   Sprinkle with fresh parsley and serve hot.

Treat your ingredients with care...

• Trout fillets — Make sure to choose fresh and high-quality trout fillets for the best flavor. If trout is not available, you can substitute it with other white fish such as cod or haddock.

Tips & Tricks

• To enhance the flavor of the dish, marinate the trout fillets in the red wine for 30 minutes before cooking.
• For a more intense wine flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
• If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water to the sauce and simmer until thickened.

Serving advice

Serve the Trotelle al Vino Rosso hot, accompanied by a side of roasted vegetables or creamy polenta. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

Arrange the trout fillets on a plate and drizzle the reduced wine sauce over them. Sprinkle with chopped parsley for a pop of color. Serve with a side of vibrant roasted vegetables to create an appealing and visually pleasing presentation.