Salmon trout in sour cream
Instructions
Clean, wash and cut the fins on a trout of 800 g in weight.
Melt 50 g of butter in a baking sheet and place the salted trout inside and out.
Cook for 20 minutes in the oven already warm to 180 degrees.
Pass the trout on the serving dish and keep warm.
Switch to the cooking fire and add 1/2 glass of white wine.
To soften the wine lively flame and add 150 g of cream and acidified with lemon juice.
To consume in half and add the juice of one lemon.
Add salt and pour the sauce over trout.
Ingredients and dosing for 4 persons
- 1 800 g's trout
- 50 g of butter
- Salt
- 1/2 cup of white wine
- 150 g of cream
- 2 lemons (juice)