Ingredients for 6 people : 6 large pink trout fillets 50 cl Muid Montsaugeon ( Chardonnay wine) 2 shallots chopped 1 onion chopped 2 lemons 1 carrot chopped 20 cl double cream salt and pepper persley Prepare the “court bouillon” : stock with the wine, onion, lemon juice, carrot and a little water. Place the fish in a baking tray and pour in the court bouillon. Bake in the oven for 15 minutes at 160°C. Cook the shallots in a little butter in a pan... Read more