The following recipe is courtesy of the U.S. Trout Farmers Association:

Wine Steamed Trout in Foil

  • Foil for baking
  • 1 small onion, finely chopped
  • 1 celery stalk, cut in thin strips
  • 1/4 tsp. dried thyme
  • 1 bay leaf
  • 2 whole dressed Trout (12 oz. each)
  • 1 tbsp. butter
  • 1 small carrot, cut into thin strips
  • 1 tbsp. finely chopped fresh parsley (or 2 tsp. dried parsley)
  • 1/4 tsp. each, salt and pepper
  • 1/2 cup dry white wine

    Sauce:

  • 2 tsp. soft butter
  • 1/3 cup light cream or milk
  • 2 tsp. flour

    Prepare a foil pouch for trout using 3 large sheets of foil on a baking sheet. Join 2 sheets together by forming a seam lengthwise. Fold seams over tightly to prevent any leakage. Lay the third sheet of foil over the seam.

    Dot foil with 1 tbsp. butter. Layer with vegetables, seasonings, then trout. Before adding wine, carefully bring edges of foil toward the center, forming a pouch. Add the wine and seal pouch tightly by folding over edges. Place in a baking dish and bake 30 minutes in a 400 degree F oven. Remove trout from oven, let cool slightly. Carefully lift trout onto a large serving platter. Reserve the cooking liquid and vegetables. Keep trout warm.

    In small saucepan, over medium heat, mix flour and butter together to form a paste. Add reserved cooking liquid and vegetables, then cream. Stir constantly until sauce comes to a boil and is thickened. Pour sauce over trout and serve. Serves 2.

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