Baked Trout with Cream Sauce a la Boskydel


From Bernard Rink, Lake Leelanau, Boskydel Vineyards

1 large (5 pound) trout, cut in half and filleted
6 tablespoons finely chopped shallots
1 1/3 cups Boskydel Vignoles, a dry white wine
Juice of 2 lemons
6 tablespoons finely chopped parsley
salt and pepper
1 1/3 cups heavy cream
6 tablespoons finely grated bread crumbs

Preheat oven to 375 degrees. Generously butter a large, shallow baking dish. Arrange fillets in the dish, side by side. In a saucepan, combine shallots, Boskydel Vignoles wine and strained lemon juice; bring to a boil. Add parsley, salt and pepper; stir, then pour over fillets. Bake for approximately 40 minutes or until fish is done.

Bring cream just to boiling point, then pour over fillets. Sprinkle with bread crumbs and return to oven only long enough for bread crumbs to brown slightly.

Serves: 6

Wine Recommendation
Serve along with Boskydel Vignoles.

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