Trout in Red Wine

Ingredients

• 10 trout of an average weight of 125 grammes
• 1 litre red-wine court-bouillon
• 100 grammes butter
• 25 grammes flour

Instructions

1. Prepare 1 litre of red-wine court-bouillon for 10 trout averaging 125 grammes each.
2. Poach the trout in it for 10 minutes and arrange them.
3. Strain the court-bouillon and reduce it by two thirds.
4. Bind it with a beurre manié of 100 grammes of butter and 25 grammes of flour.
5. Sauce the trout and glaze them under the Salamander.