Curry trout fillets

2_07203 TROUT FILLETS with CURRY INGREDIENTS for 4 PEOPLE 4 packs of frozen trout fillets from 160 g each, 1 onion, 1/2 l of dry white wine, salt and peppercorns.

For the sauce: 1/2 l of milk, 30 g of butter, 20 g flour, salt, 1 tablespoon of curry.

Let thaw trout fillets following the instructions written on the packaging.

Dry thoroughly, sprinkle the pretzels lightly and put them in a large, greased baking sheet, where you deployed the thinly sliced onion.

Sprinkle crushed peppercorns coarsely, then pour the wine.

Place in the oven already warm and let it cook for about 18 minutes.

Meanwhile prepare the sauce; in a small saucepan melt the butter, Add flour stirring quickly, then pour the milk.

Keep on stirring so it doesn't form lumps and cook till you get a thickish sauce.

When the fish it is cooked, retire it from the baking sheet with much care and deponetelo on the plate.

Pass the cooking and embed the béchamel sauce.

Cook the sauce a little more until you bring it to the right consistency.

Add the curry and add salt.

When serving (fish may very well be just warm or cold) pour the sauce over the fillets.