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TROUT VALENTRE

Place the fish bones and court bouillon in a large saucepan and boil, uncovered for 20 minutes.  Strain.  Preheat the oven to 350 F.  Place the shallots in a roasting pan and arrange the fish on the shallots.  Pour in the red wine and one cup of the stock.  Season with salt and pepper.  Cover with aluminum foil and bake for 10 minutes.  Remove the trout from the pan and with a small, sharp knife, remove the skin and discard.  Place the trout on a serving platter and keep warm.  Melt the butter in a frying pan and sautˇ the mushrooms.  In a small bowl stir the cornstarch into the cr¸me fra”che.  Boil the cooking juice from the fish until reduced by two-thirds.  Stir in the cream and boil until thickened.  Strain the sauce.  Season with salt and pepper.  Spoon the sauce over the trout.  Garnish with the mushrooms.
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6 trout, cleaned
2 cups Zinfandel red wine
1 1/2 cups cr¸me fra”che
6 tbsp unsalted butter
1 tbsp cornstarch
6 shallots, chopped
12 oz mushrooms, quartered if large
4 cups court bouillon
1/2 lb sole or other white fish bones
salt and pepper
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20
mn
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30
mn
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Restaurant
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Fish
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Alice VAYSSOUZE
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Cahors
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