Today we head to Upper Savoy. To the beautiful city of Annecy, located in the East of France on the shores of the lake. Pristine lake, which is located at a height of 446м and is fed by many rivers originating in the nearby mountains. A lake cutting into the town, forms a plurality of channels, for which Annecy is called the "Savoyard Venice". And of course, the lake, rivers and canals filled with fish. The most popular of them is the trout. Just as it is not cooked. With almonds, stuffed with lemon juice... I want to show you how to prepare trout with wine sauce. In the original this recipe is called "Trout a La Chambery", in honor of vermouth used in this recipe. But since we have no fruits (even me), then I will allow myself to call this recipe differently.
|Cooking time -||Number of servings 2|
Trout wash, peel.
In a saucepan put the vegetables, add Bay leaf, cloves, salt and pepper. Cover with water, add the vermouth and wine. Bring to boil, reduce heat and boil for about 5 minutes.
Add to vegetables and broth fish. Cook for 10 minutes, then flip and cook for another 10 min.
Trout take it out, leave in a warm place or cover with foil.
Broth again put on the fire and wait until it boils away half.
Remove from heat and gradually add butter, whisking.
On the fish, arrange the vegetables, pour over sauce and enjoy your meal.
But this wonderful city.
Channels and gateways.