Braised Trout, Sauce Poivrade from Tony Bilson's Recipe Book by Tony Bilson
Sauce poivrade is traditionally served with game such as venison or wild boar. I have adapted the sauce for this dish because trout is a game fish and I wanted to fulfil the need of red wine drinke...
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Ingredients
- 4 sprigs thyme
- 1 bay leaf
- salt
- 200 g butter
- 1 tbl chopped parsley
- 50 ml clarified butter, or oil
- 1 salmon trout, weighing 3 kg (or 2 weighing 1.5 kg)
- 150 g mirepoix, bacon omitted
- 3 cloves garlic, crushed
- 2 large, ripe tomatoes, chopped
- 350 ml red wine (preferably the wine chosen to be served with the fish)
- 50 ml red wine vinegar
- 1 tbl black peppercorns, cracked
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