Trout with parsley sauce

Description

River trout baked with herbs with creamy lemon sauce and parsley

Ingredients

Trout

2 piece
Parsley

1 coup
Lemon

1 piece
Olive oil

2 Tbsp
Cream

200 ml
Thyme

2 piece
Spices

1 handful

Cooking

River trout is a very tasty fish with a delicate flavor, it contains few small bones and those that have - very soft. I cooked at the rate of one fish per person, receive a full portion of 300-350 gr. Here it is!

For starters, clean the fish from intestines and wash under cold water, dry on paper towels.

Prepare greens: wash it and also dry. I took a few sprigs of parsley and a sprig of thyme. Heat the oven to 180*C.

Later in the fish abdomen put the greens, sprinkle with olive oil inside and out, flavored with freshly ground white pepper and a little salt.

Put the fish in foil edges are folded to the juice from the fish will not escape, and put in the already heated oven for 15 minutes.

The time it takes the sauce to the fish. Finely-finely chop the parsley, zest the three lemons on a grater.

Warm the cream over medium heat, stirring constantly. Give a little boil and add the lemon zest, let the zest will give your entire delicate flavor. When the sauce becomes thick, turn off heat and add parsley, mix thoroughly (the more parsley the better!). Season the sauce with salt and pepper to taste.

Do not forget about the fish. After 15 minutes of cooking remove the fish, open the foil and put it back in for another 8-10 min.

Take out of oven time after the marked fish. Immediately pour lemon juice (optional and to taste).

Served with sauce, rice and a glass of dry white wine.

Bon appetit! Of the tastiest!

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