How to make baked trout fillets in white wine
Like they do in France
Cooking up a French classic can be easier than you think. Most of the work gets done in the oven anyway — at least for Truite a l'Aligoté — which means trout with Aligoté, a beloved white wine known for its grape varietal. Simply heed the instructions of head chef Julius Soo Thoo from French bistro, Gaston Burgundy Bistro & Wine Bar, and you'll do just fine on your first attempt.
Truite a l'Aligoté: Here's what you need
8 Trout Fillets
750ml of Aligoté White Wine
1 litre of Fish Stock
400ml Whipping Cream
1 branch of Celery
Dill & Chives
1 Leek (only the white part)
Salt & pepper
Truite a l'Aligoté: How to make it
1. Mince the onion, shallots, celery branch and leek.
2. In a sauce pan, prepare the fish stock by adding the white wine and minced vegetables. Let it boil. Add salt & pepper.
3. Keep half of the fish stock to cook the fillets.
4. Filter the other half of the fish stock with a colander. Let it reduce and add the cream. Let it reduce again until the sauce coats the spoon.
5. Salt and pepper the fillets. Put them in a dish which can go into the oven and recover the fillets with the remaining fish stock.
6. Let it cook in the oven for 10 to 15 minutes at 210°C. Serve the fish with the sauce and sprinkle dill and minced chives on top.