Trout with cream sauce
Instructions
Place in a baking dish large enough 4 small trout, washed, dried and eviscerated.
Cover with sliced shallots finely 5, seasoning them with salt and pepper and a pinch of fresh herbs to your liking.
Pour over all 2 glasses of dry white wine and 2 cups of water.
Cook for 15-20 minutes over low heat.
Pass the trout in a hot dish.
To consume at half volume the cooking broth, add 1 cup of the hot cream, strain and pour over trout.
Ingredients and dosing for 4 persons
- 4 small trout
- 5 scallions
- Salt
- Pepper
- 1 pinch of fresh herbs
- 2 cups of dry white wine
- 2 cups of water
- 1 glass of hot cream