Trout in red wine

Preparation:

Preparation: Gently stew the thinly sliced carrots and onions in 30 g of butter together with the bunch of herbs sewn in a cheesecloth. Butter a baking tray with a lid, in which the trout can fit in a single layer, cover the bottom with the stewed carrots and onions, season the trout inside and out (well emptied and washed) with salt and pepper, place them on top of the vegetables and pour red wine into the pan to cover them. Cover and put on the stove. As soon as it comes to the boil, put the pan, still covered, in the oven at moderate heat for 10 minutes. Now drain the trout, arrange them on a hot serving dish, pass the cooking liquid through a strainer, bring to the boil until it thickens like a syrup, gradually add 50 g of butter, which you will have first mixed with the flour, bring back to boiling, stirring and after 2 minutes add the meat sauce (the so-called brown stock). Remove from the heat, complete the sauce with another 20 g of butter, pour it over the trout and serve, if you like, with steamed potatoes.