Trout in savoyards

Description

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.

Ingredients

Trout

2 piece
Carrots

1 piece
Onion

1 piece
Tomato

1 piece
Garlic

2 tooth
Dry white wine

50 ml
Vermouth

50 ml
Water

100 ml
Butter

60 g
Bay leaf

2 piece
Carnation

1 piece
Salt
Allspice

Cooking

By the way, even on the city's coat of arms emblazoned trout.

So, let's start. Carrots to clear, cut polukruzhochkami. Onion is also polukruzhochkami. Scald the tomatoes, remove the skin, remove the seeds (but not necessary) and cut into small cubes. Garlic is a frog.

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.