Fish Recipes With Wine
Trout in Wine Sauce & Poached Salmon

Trout in Wine Sauce
Oil for greasing
4 trout
4 oz (110g) mushrooms, sliced
1/4 pint (150ml) white wine
1 lemon - grated rind and juice
freshly ground black pepper
1/4 tspn salt
1/4 pint (150ml) double cream, creme fraiche, soured cream
 

Grease the crockpot with a little olive oil and place the gutted and headed trout tail to head in the bottom of the crockpot.

Add the sliced mushrooms, wine, lemon rind and juice, a twist of black pepper and salt.

Put the lid on the crockpot and cook on LOW for about 3 to 4 hours.

Stir in the creme fraiche or cream or soured cream and heat a further 15 minutes or so.

This would be lovely served with some new potatoes, green beans and cauliflower - all lightly steamed.

For the second of my crockpot fish recipes with wine, I'll show you a really easy way to poach salmon.

Salmon Poached in Wine
Oil to grease
2lb (1k) salmon piece
1/2 pint (300ml) white wine
1 bayleaf
1 sprig parsley
1/4 tspn salt
twist of black pepper
1 lemon, juice and grated rind
 

Brush the inside of the crockpot with oil.

Rinse the salmon piece and dry. If it will fit in the bottom of the crockpot (which it should) then place it in - if not, cut it in half and lay in the bottom of the crockpot.

Add the wine, the bayleaf, parsley, salt, pepper, lemon rind and juice.

Put the lid on the pot and cook on LOW for about 3 hours.

You can serve this either hot or cold - it is delicious cold with a salad and brown bread and butter.

A really easy method of poaching salmon.

Baked Seafood Recipes
Baked Trout en Papillotte

It keeps all the goodness and moisture in, allowing the fish to bake in its own juices and any flavourings you have added.

There are baked seafood recipes that suggest using mackerel, small bream, mullet, snapper in this way. Any small whole fish will do if it's around 12 oz (350g) in weight.

Follow this method

Mmmm....

Baked Trout en Papillotte
 

4 fresh trout - about 12 oz (350g) each, cleaned but with heads and tails left on
salt and pepper
olive oil
1 onion, peeled and chopped
1 clove garlic peeled and finely chopped or garlic powder
fresh chopped parsley
fresh dill (dried if not available)
whole lemon, juiced - about 2 tbspns
 

Pre-heat your oven to Gas Mark 5, 375F or 190C

Season the cavity of the fish with salt and pepper and brush with olive oil.

Make greaseproof paper or foil squares - each fish will need to be double wrapped - then brush with oil to prevent sticking.

Put the fish in the centre of the squares.

Heat some oil in a pan and soften the onion and garlic. Add the parsley, dill and lemon juice, then divide the mixture evenly over each fish.

Bring the edges of the parcels together and seal tightly.

Place the parcels onto a baking tray and bake in the oven for 25 minutes if using paper or 30 minutes if using foil.