Salmon trout fillet

A07095 TROUT FILLET INGREDIENTS for 6 PERSONS 6 trout fillets from 200 g each, 1/2 of dry white wine, 1/2 glass of Mandarin Napoleon, 1/8 l cream, 100 g butter, 1/2 l of trout, pepper, salt, natural flavorings as desired (carrots, onions, celery).

Ask the fishmonger to fillet trout.

Use scraps of fish for trout, cuocendoli Fund in a little water with salt, pepper and spices to taste.

Pass through a sieve, then add the white wine, the Mandarin Napoleon and cream, stirring over low heat to blend perfectly.

Please restrict your salsa in about half of the volume, then bind them by adding butter, cool but softened at room temperature.

Meanwhile do scald with steam, on a pot of boiling water, the threads clean and lightly salted.

Serve on individual dishes velvety sauce, with a side of steamed vegetables and then passed into the hot butter scented with Chervil.