This elegant Spanish dish features whole trout gently baked in a fragrant marinade of dry red wine, olive oil, and fresh herbs. The combination of rosemary, thyme, mint, and bay leaf infuses the delicate fish with deep, aromatic flavors, while the onions soften into a sweet base. The result is a moist, tender fillet accompanied by a luxurious, silky sauce thickened with egg yolks. It&# 226;ÂÂs a sophisticated yet approachable main course perfect for dinner parties or special weeknight meals. Serve with boiled potatoes to soak up the delicious pan juices for a complete, satisfying meal that brings the rustic charm of Navarre to your table.
Truchas A La Navarra (Trout With Red Wine And Herbs)
Description
This elegant Spanish dish features whole trout gently baked in a fragrant marinade of dry red wine, olive oil, and fresh herbs. The combination of rosemary, thyme, mint, and bay leaf infuses the delicate fish with deep, aromatic flavors, while the onions soften into a sweet base. The result is a moist, tender fillet accompanied by a luxurious, silky sauce thickened with egg yolks. It&# 226;ÂÂs a sophisticated yet approachable main course perfect for dinner parties or special weeknight meals. Serve with boiled potatoes to soak up the delicious pan juices for a complete, satisfying meal that brings the rustic charm of Navarre to your table.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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In a bowl, combine the dry red wine, olive oil, water, chopped onions, mint, rosemary, thyme, crumbled bay leaf, black peppercorns, and salt.
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Wash the trout under cold running water and pat them completely dry with paper towels.
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Place the trout in a flameproof baking dish large enough to hold them in a single layer.
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Pour the marinade over the trout, turning them gently to coat thoroughly.
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Marinate at room temperature for 30 minutes, turning the trout over halfway through.
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Cover the baking dish loosely with wax paper or foil.
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Bake in the preheated oven for 20 minutes, or until the fish is firm to the touch and cooked through.
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Using a slotted spatula, carefully transfer the trout to a heated serving platter and cover loosely with foil to keep warm.
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Strain the cooking liquid from the baking dish through a fine sieve into a small saucepan, pressing on the solids to extract all liquid. Discard the solids.
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In a small bowl, whisk together the egg yolks and about 1/4 cup of the strained hot liquid.
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Whisk this mixture back into the remaining liquid in the saucepan.
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Heat the sauce slowly over low heat, whisking constantly, until it thickens lightly. Do not let it boil, or the sauce will curdle.
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Taste and adjust seasoning if necessary.
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Pour the sauce over the trout or serve it on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1638.4kcal
- % Daily Value *
- Total Fat 33.7g52%
- Saturated Fat 5.5g28%
- Cholesterol 0.0mg0%
- Sodium 115.7mg5%
- Total Carbohydrate 364.2g122%
- Dietary Fiber 141.4g566%
- Sugars 16.6g
- Protein 79.3g159%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditionally, this dish is served with hot, freshly boiled potatoes.
Ensure the trout are patted very dry before marinating to help the flavors adhere properly.
Be careful not to overcook the trout; they should be firm but still moist.
When making the sauce, maintain low heat and constant whisking to prevent the egg yolks from scrambling.
