Ingredients: Per 6 servings
Clean and prepare the salmon trout for cooking by gutting and washing it.
Wash, peel and chop the carrots, celery and onion.
To an oven-dish, add 1/4 cup cubed butter. Place the trout on top and frame with the chopped vegetables. Season with salt and pepper, pour on top 1/4 cup of melted butter.
Put the trout in the oven and as soon as the chopped vegetable mixture softens, remove the dish from the oven and douse with the red wine and meat sauce.
Bring to a boil on the stovetop, then return to a 350°F oven for 25-30 minutes. Baste the fish from time to time with the cooking liquid.
Remove the trout, put it on a serving plate and keep hot.
Peel and cut the potatoes into large pieces, then boil in a pot of salted water until soft, or when a fork can enter easily. Drain potatoes, put them in a bowl and toss with the rest of the melted butter.
Filter the cooking liquid from the trout through a fine sieve. Transfer to a small saucepan and place over low heat. In a separate bowl, mix together 1 tbsp butter with 1 tbsp flour. Gradually whisk this into the cooking liquid. Bring to a boil and whisk for 2 minutes. Then remove from the heat and whisk in the remaining butter, cut into small pieces.
Add salt if necessary. Drizzle the fish with the sauce and serve the potatoes on the side.
Wine, together with bread and oil, is part of the so-called Mediterranean trinity. They are the products that best characterize the Mediterranean cultures, especially the Romans.
Although there are a multitude of legends about the origin of wine, it is impossible to say with certainty when and where the idea to ferment grape juice came about. There are records, however, that attest to the fact that people were growing grapes for wine production over 5,000 years ago in the area of modern day Georgia.
The cultivation of grape vines was introduced to southern Italy by the Phoenicians and to northern Italy by the Etruscans, who likely learned their techniques from the Eastern civilizations.
Even the idea of using wine as an ingredient in cooking, rather than as a beverage, dates back to the Etruscans. Back then, wine was used as a marinade to preserve meat and also to flavor food with its strong aroma.
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