Oven-evaporated sea trout
MainsServings: 4
Ingredients for Oven-evaporated sea trout
| Pepper | ||
| Salt | ||
| Cloud from the fish | ||
| ½ | Lemon into thin slices | |
| ½ | dl | White wine |
| 1 | Onion, finely chopped | |
| 1 | Leek into thin slices | |
| 1 | dl | Chives, fintklippet |
| 1 | dl | Water |
| 10 | g | Butter |
| 1000 | g | Sea trout |
| 1½ | dl | Whipped cream |
Instructions for Oven-evaporated sea trout
To prepare the Oven-evaporated sea trout recipe, please follow these instructions:
Salt inside and outside. Lubricate an ovenproof dish of appropriate size. Put the porridge in the bottom of the dish. Lay the trout on top and cover with lemon slices. Pour water and white wine at. Cover the dish with greased aloe oil and style it in the oven at 200 degrees C. alm. Oven for approx. 35 minutes. The fish is finished when the spine can easily be loosened.
Pour the fish skies off and keep the trout warm while the sauce is made. Season onions and chives in a little butter for a couple of minutes. Pour fish shy and white wine and let it boil a little. Add whipped cream and let the sauce boil for a couple of minutes. Season with salt and pepper. (White wine can be replaced with water).
Server with pellet potatoes and cooked green beans.
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