Truchas a la Navarra (Trout with Red Wine and Herbs)

Title:
Truchas a la Navarra (Trout with Red Wine and Herbs)

Yield:
4 Servings

Categories:
Fish,
Spanish




Ingredients:





   1/2 c  Dry red wine


   1/4 c  Olive oil


   1/4 c  Water


   1/2 c  Onions; finely chopped


     1 tb Mint, fresh; finely cut


   1/2 ts Rosemary, dried


   1/2 ts Thyme, dried


     1 sm Bay leaf; crumbled


    15    Whole black peppercorns


          -use up to 20


     1 ts Salt


     4    Trout;*


     3    Egg yolks; lightly beaten






 * 8 to 12 ounces each, cleaned but with heads and tails left on


 


 In a flameproof glass, enamel or stainless-steel baking dish large enough


 to hold the fish in one layer, combine the red wine, olive oil, water,


 onions, mint, rosemary, thyme, bay leaf, peppercorns and salt, and stir


 thoroughly. Wash trout under cold running water and dry them completely


 with paper towels. Then place them in the marinade, turning them about to


 coat them thoroughly. Marinate at room temperature for about 30 minutes,


 turning the trout over after


      15    minutes.


 


 Preheat the oven to 350 degrees F. On top of the stove bring the marinade


 to a simmer, then lay a sheet of wax paper or foil lightly over the baking


 dish. Bake in the middle of the oven for 20 minutes, or until the fish is


 firm to the touch. Be careful not to overcook.


 


 With a slotted spatula, transfer the fish to a heated serving platter and


 cover loosely with foil to keep them warm. Strain the cooking liquid


 through a fine sieve into a small saucepan, pressing down hard on the


 onions and herbs with the back of a spoon before discarding them. Whisk


 about 1/4 cup of the liquid into the beaten egg yolks, then whisk the


 mixture into the remaining liquid in the pan. Heat slowly, whisking


 constantly, until the sauce thickens lightly. (Do not let it come anywhere


 near a boil or it will curdle.) Taste for seasoning.


 


 Pour the sauce over the trout or serve the sauce separately. Traditionally


 the trout are accompanied by hot, freshly boiled potatoes.


 


 Source: Time-Life Foods of the World: The Cooking of Spain and Portugal


   Posted to MM-Recipes Digest V3 #261


 


   Date: Tue, 24 Sep 1996 03:26:08 +0000


 


   From: Linda Place