Follow these steps for perfect results
Trout
whole
White wine
Verjuice
Ginger
ground
Galingale
ground
Grill the trout until browned.
Simmer the grilled trout in a chafing dish with white wine, verjuice, ginger, and galingale (optional).
Cook until the fish flakes easily and is cooked through.
Place the cooked fish on a hot serving dish.
Reduce the cooking liquid by half over high heat to concentrate the flavors.
Pour the reduced sauce over the fish and serve immediately.
Expert advice for the best results
Use a dry white wine for best results.
Adjust the amount of ginger and galingale to your liking.
Serve with a side of roasted vegetables or rice.
Everything you need to know before you start
10 minutes
Sauce can be made a day ahead
Garnish with fresh parsley and a lemon wedge.
Serve with crusty bread to soak up the sauce.
Serve with a side of green beans or asparagus.
Similar to what's used in the recipe
Discover the story behind this recipe
Reflects medieval English cuisine, utilizing readily available ingredients.
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