• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Truchas a la Navarra (Trout with Red Wine and Herbs)

  • Recipe Submitted by on

Category: Spanish, Fish

 Ingredients List

  • 1/2 c Dry red wine
  • 1/4 c Olive oil
  • 1/4 c Water
  • 1/2 c Onions; finely chopped
  • 1 tb Mint, fresh; finely cut
  • 1/2 ts Rosemary, dried
  • 1/2 ts Thyme, dried
  • 1 sm Bay leaf; crumbled
  • 15 Whole black peppercorns
  • -use up to 20
  • 1 ts Salt
  • 4 Trout;*
  • 3 Egg yolks; lightly beaten


* 8 to 12 ounces each, cleaned but with heads and tails left on

In a flameproof glass, enamel or stainless-steel baking dish large enough
to hold the fish in one layer, combine the red wine, olive oil, water,
onions, mint, rosemary, thyme, bay leaf, peppercorns and salt, and stir
thoroughly. Wash trout under cold running water and dry them completely
with paper towels. Then place them in the marinade, turning them about to
coat them thoroughly. Marinate at room temperature for about 30 minutes,
turning the trout over after
15 minutes.

Preheat the oven to 350 degrees F. On top of the stove bring the marinade
to a simmer, then lay a sheet of wax paper or foil lightly over the baking
dish. Bake in the middle of the oven for 20 minutes, or until the fish is
firm to the touch. Be careful not to overcook.

With a slotted spatula, transfer the fish to a heated serving platter and
cover loosely with foil to keep them warm. Strain the cooking liquid
through a fine sieve into a small saucepan, pressing down hard on the
onions and herbs with the back of a spoon before discarding them. Whisk
about 1/4 cup of the liquid into the beaten egg yolks, then whisk the
mixture into the remaining liquid in the pan. Heat slowly, whisking
constantly, until the sauce thickens lightly. (Do not let it come anywhere
near a boil or it will curdle.) Taste for seasoning.

Pour the sauce over the trout or serve the sauce separately. Traditionally
the trout are accompanied by hot, freshly boiled potatoes.

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