Slow Baked Rainbow Trout Recipe
root vegetable bourguignon, banyuls glazed shallots this dish is gluten and nut free + (dairy free versions are available)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Rainbow Trout
For the Root Vegetable Bourguignon
For the Banyuls Glazed Shallots
Method
Preparation of the Trout
- 1
- 2
Bake the Trout
Preheat the oven to 350°F (175°C). Place the marinated trout fillets on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
Preparation of the Root Vegetable Bourguignon
- 3
- 4
Add Liquids and Simmer
Pour in vegetable broth and red wine. Add thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 30-40 minutes or until vegetables are tender.
Preparation of the Banyuls Glazed Shallots
- 5
Glaze the Shallots
In a small saucepan, combine shallots, banyuls vinegar, olive oil, and honey (or maple syrup). Season with salt and pepper. Cook over medium heat until the shallots are tender and glazed, about 15 minutes.
Assembly
- 6
Serve the Dish
On a plate, serve a portion of the root vegetable bourguignon, topped with a rainbow trout fillet, and drizzled with banyuls glazed shallots.
