Trout boscaiola
Instructions
Sauté in butter and oil the onions and chopped shallots.
Add the pieces of floured and trout season.
Add the broth, white wine, chopped tomato and a bunch of herbs.
Add salt and pepper and continue cooking at low heat for 30 minutes.
At the end of cooking remove the parts of trout from the Pan keeping them warm; strain the broth and place back on the stove and allow it to thicken properly.
Then add sliced mushrooms in butter then add them to the bottom of cooking fish.
You mix all a few minutes, then pour the sauce on the fish, sprinkle with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 1 1000 g trout
- 250 g of butter
- 250 g of mushrooms
- 50 g of flour
- 1 glass of olive oil
- Parsley
- 2 onions
- 4 shallots
- 6 tomatoes
- 75 cl of dry white wine
- 1 glass of broth
- Variety of aromas
- Salt
- Pepper