Trout with red wine sauce

4 servings

preparation 30 minutes

Ingredients

Fish

4 trout fillets (200 g each)

4 tbsp olive oil

salt and freshly ground pepper

Spinach

1 onion

1 garlic clove

2 tbsp olive oil

150 g spinach leaves

salt

Sauce

1 red onion

2 tbsp olive oil

1 teaspoon black peppercorns

150 ml dry red wine

2 tbsp wine syrup or 1 tsp honey

3 sage leaves

1 handful of smooth-leaved parsley to taste

salt and freshly ground pepper

Directions

Remove any bones from the fillets with tweezers. Season lightly with salt and pepper. Heat the oil in a frying pan and place the fillet skin side down in it. Turn the heat down to medium and cook for about 10 minutes until the meat is firm and white.

Meanwhile, prepare the sauce. Peel and finely chop the onion. Heat the oil in a new pan, add the onions, sauté on medium heat for about 3 minutes until soft, add the pepper and wine, turn down the heat and cook for 5 minutes until thickened.

For the spinach, peel the onion and garlic and chop them finely. Add the oil to the fish in the pan, or use a new pan, and fry the onion and garlic in it until tender. Add the spinach and let it wilt. Season lightly with salt.

Stir the wine syrup or honey and sage leaves into the sauce. Season with salt and pepper. Pour over the fish and serve with the spinach. You can sprinkle finely chopped parsley to taste.

Wine

Suitable wine:

A lighter, fruitier young red wine or dry rosé, of the Blue Portugal, Zweigeltrebe and St. Lawrence varieties.

Source.