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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
Nutritional analysis per serving (4 servings)
17 grams carbs; 290 milligrams cholesterol; 884 calories; 12 grams monosaturated fat; 7 grams polyunsaturated fat; 12 grams saturated fat; 37 grams fat; 2 grams fiber; 1605 milligrams sodium; 93 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes