Salmon trout in spicy vegetable wine stock
Recipe for a whole salmon trout in spicy vegetable wine stock stewed in the oven
Ingredients for 4 people
- whole salmon trout 1.8 kg
- 3 carrots
- 1/2 stalk celery
- 1/4 celeriac
- 1 large onion
- 4 cloves of garlic
- 1 bottle of semi-dry white wine
- 1 fresh chili according to your choice and desired level of spiciness
- Oil for frying
- 1 tbsp. butter
- 1 pinch of sugar
- 1 pinch Curry
- Salt and Pepper
We used a frozen salmon trout which was thoroughly rinsed under running water after thawing.
Tip: Fresh fish, whether it’s fresh or frozen, has a thick mucous layer on the skin. This is the best guarantee of freshness.
The vegetables should be diced and then browned in a very large pot. Add the wine, season with sugar, salt and pepper, and let it simmer until the smell of alcohol has disappeared. Even if we, being from the Pfälz region, certainly prefer dry wine, a semi-dry white wine is recommended for this fish dish.
Place the whole salmon trout on a deep baking tray and pour the vegetable wine stock over the fish. As the fish itself is not seasoned, the stock should taste slightly over-seasoned. Fill the fish belly with the finely chopped vegetables and one tbsp. of butter.
Cover the tray with aluminium foil and put the fish in the oven for approx. 30-35 minutes at 200 degrees. As a side we recommend boiled potatoes.
Tip: If there is any fish left over, you can conjure up a quick and delicious pasta sauce with the rest of the fish, vegetables, stock, cream cheese, cream and lemon juice.