Chris Clarke from Moustiers has sent in this recipe for readers to try ...

A simple but tasty traditional Christmas dinner starter from the Vosges mountain region of

France.

For 4 people:

500 ml Court-Bouillion made with red wine

4 Trout

30 ml Flour

75 g Butter

Make the court-bouillon using 250 ml red wine, 250 ml water, 1 sliced carrot, 1 sliced onion, thyme, parsley, pinch of salt and pepper.

Wash and gut the trout then gently poach in the court-bouillon for 15 minutes. Then lift them out and keep warm on a serving dish covered with tin foil.

Boil down the court-bouillon stock to reduce it by approx half.

Work the flour into 50 gm of the butter then strain the stock into it. Return to the pan and simmer for 10 minutes.

Beat in the remaining butter then pour the sauce over the trout. Serve hot with croutons.