Description
The trout itself is very tasty fish, and this sauce is just gorgeous! It turns out very tender, tasty and festive! And, most importantly, not troublesome! On the side was served a mix of Golden rice with wild. Thanks for the recipe eugena_klykova, LJ.
Ingredients
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Trout
1.2 kg
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Lemon juice
1 piece
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Salt
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Black pepper
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Onion
1 piece
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Cream
200 g
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Dry white wine
200 ml
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Broth
200 ml
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Mustard
2 tsp
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Dill
1 coup
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Capers
2 tsp
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Flour
1 Tbsp
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Olive oil
5 Tbsp
Cooking
The trout steak salt and pepper, sprinkle with lemon juice and leave to marinate for half an hour.
In skillet, heat olive oil and fry the steaks on each side until Golden brown, literally 2 minutes. Fried fish transfer to a plate.
In the remaining oil (if needed, add more) and fry the chopped onions until Golden brown. Pour into the pan with the wine and evaporate half.
Add cream, broth, mustard. Mix well. Carefully warm the sauce. In a tea Cup to pour the sauce, add 1 tbsp flour, mix thoroughly to avoid lumps and add back to the pan with the sauce. Well mix everything. Add the capers and chopped dill.
The fish then place in a baking dish, cover with sauce and bake in preheated oven to 180 gr. 20 minutes. Serve with any side dish.
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