Trout delights in pink cream
Instructions
Blend trout, add the melted butter in a double boiler, brandy, salt and pepper.
Spread the batter into individual molds and place to harden for a few hours in the refrigerator.
In a pan left to dry with a little oil, onion and chopped pepper.
Add the tomato paste, salt, pepper and cook for a quarter of an hour.
Let cool, then puree the whole thing, then carefully fold in the cream.
Pour two tablespoons of cream on four plates and sformatevi stencil.
Ingredients and dosing for 4 persons
- 400 g of smoked trout
- 80 g of butter
- 100 g of tomato paste
- 10 cl of cream
- Brandy
- 1 red pepper
- 1/2 onion
- Olive oil
- Salt
- Pepper