Salmon trout tuna
Instructions
Put the vegetables into pieces on a baking tray with 100 cl of boiling water, wine, chopped tuna and fillets of trout.
Cover with aluminum foil and place in hot oven at 250 degrees for 20 minutes.
Drain the fish fillets and mix tuna and cooked vegetables, 1 tablespoon of capers, the yolks firm, lemon juice and a little cooking liquid.
Serve the trout with sauce.
Ingredients and dosing for 4 persons
- 4 salmon trout fillets
- 1 glass white wine
- 200 g of tuna in olive oil
- 2 tablespoons of pickled capers
- 2 hardboiled eggs
- 1 carrot
- 1 onion
- 1/2 lemon
- Salt
- 1 costa of celery