Hello everyone,
Today we are going to cook trout in red wine sauce by Downton Abbey recipe! An exquisite main dish that will make you feel like a member of the British Aristocracy during Queen Victoria times. Trout in red wine sauce is an interesting combination that is worth trying. It is special enough to take the place of the turkey on our Lenten Thanksgiving dinner, which doesn’t fall too often during Nativity Lent (per Julian calendar). Don’t miss the experience!
Some history behind popularity of this trout in red wine sauce recipe in Downton Abbey
“Along with hunting and shooting, fishing is a popular sport for the upper classes at Downton, especially when the family decamps to Scotland for season 3 Christmas special. Scotland was renowned for the quality of its fishing, which included not just salmon but also trout. Queen Victoria helped to popularize Scotland as a destination for the rich when she bought Balmoral and threw herself into all things tartan, and her successor, Edward VII retained Balmoral as a royal retreat, ensuring the popularity of the country would not wane. Trout was often gutted and grilled simply over a fire on the riverbank, but it could also be transformed into dishes more suitable for a proper dinner as described in this trout in the red wine sauce recipe. Cucumber, broccoli, spinach or cauliflower would make a good accompaniment to this dish.”
We are so used to white sauces that go hand in hand with almost all fish courses that the red wine sauce with fish makes us raise our brows. Really? Fish in red wine sauce? That is exactly what I said when I came across the recipe of the trout in red wine sauce in Downton Abbey Cookbook. The curiosity took place of the surprise though. Why not? Sounds intriguing. When I cooked the fish and made the first bite I was pleasantly surprised by the taste combination that I have got. The full-bodied red wine that is being enriched with the poaching fish juices, seasoned with the blend of aromatic spices and reduced to thick, dark, gently sweet sauce makes magic. The sauce that is being hot-spooned over gentle and delicate fish creates the effect of the firework explosion and adds just enough zest to the fish without taking away its delicacy.
What else goes with Trout in red wine sauce Downton abbey recipe
Serve it with spinach in the Italian way and don’t forget about the beautiful accompaniment of salmon mouse and artichoke and asparagus salad as a starter. Rice pudding would be a great dessert choice for this royal style Lenten Thanksgiving dinner.
Stay curious! Try new things! Life is full of wonders!
MATTHEW: Why don’t you come fly fishing tomorrow? We might see a bit more activity? You could bring your evening clothes to change at Duneagle.
GREGSON: It’s rather an imposition.
MATTHEW: But that’s what you are here for isn’t it? To get to know us all. Besides, you didn’t bring your tails all the way to Scotland to dine in a country pub.
GREGSON : No, no I suppose not.
Downton Abbey, Season 3, Episode 9
Inspired by: The Official Downtown Abbey Cookbook by Annie Gray
Trout in Red Wine Sauce
Ingredients
- 1 shallot minced
- 2 whole trout (or 4 trout fillets)
- 1 cup chicken stock
- 1 cup port, claret or other full-bodied wine
- 1/4 tsp. black pepper
- 1/4 tsp. ground allspice
- 4 anchovy fillets in olive oil, finely chopped
- 1/1/2 tsp. Worcestershire sauce
- 1 tsp. fresh lemon juice
- 2 tsp. cornstarch
- 1 tbsp. water
- 1 pinch salt
- 1 pinch ground coves
Instructions
- Prepare the ingredients
- Put the shallot in a high-sided frying pan. Lay the trout on top and pour in the stock and port. Add the pepper, allspice, cloves, and salt and bring to a gentle boil over medium-high heat. Reduce to a gentle simmer and cook until the fish flakes when tested with a fork, about 20 minutes for whole trout and 15 minutes if using fillets. Carefully transfer the fish to a plate and keep warm.
- Strain the pan sauce through a fine-mesh sieve into a pitcher, wipe the pan clean, and pour the sauce back into the pan. Add the anchovies, Worcestershire sauce, and lemon juice, raise the heat to high, bring to a rapid boil, and boil until reduced by half. In a small bowl, dissolve the cornstarch in the water, add to the sauce, and stir constantly until the sauce thickens 1-2 minutes.
- Serve the sauce hot spooned over the fish or on the side.
From the Sous-Chef’s corner
With 1 in 4 deaths caused by heart disease, eating fish twice a week, as recommended by the American Heart Association, is a simple and effective step towards a healthier life. Nutrient-dense trout is also packed with B6, B12, vitamin D, Iron, Niacin, Potassium, Selenium, and Thiamin.
Technically, Trout is a species of freshwater and saltwater fish. Salmon belong to some of the same family as trout but, unlike most trout, most salmon species spend almost all their lives in saltwater. Both Trout and Salmon are classified as an oily fish. The steelhead and rainbow “trout” are actually the same fish.
It also provides a lean source of omega-3 fatty acids, proteins, and minerals. Omega-3s are good fats your body can’t make itself. Salmon, sardines, tuna, herring, and trout are fish high in omega-3s. Haddock, tilapia, pollock, catfish, flounder, and halibut are leaner fish.
Rainbow trout is known for its mildly sweet taste. Steelhead trout tastes somewhat like salmon. I would recommend trying this recipe with two kinds of trout and choosing the variant that fits your taste buds the most.
Could this recipe be done on a gas grill? I am going to try & convert it to do so. Thank you..