Trendy summer trout

4 trout 4 PERSONS INGREDIENTS (if you want to you frozen too) by 250 g each, 1 stick of celery, 1 carrot, 1 small onion, lemon juice, peppercorns, 1 glass of dry white wine, 1 hard-boiled egg, 30 g breadcrumbs, 5 tablespoons vinegar, 1 clove of garlic, olive oil, 1 sprig of Basil, salt.

Clean PROCESS, washed and coarsely chopped vegetables and with these lined the bottom of a baking sheet.

Clean and wash trout well, if using frozen ones, follow the package statement to their frozen state.

Place on vegetables, trouts well aligned, salted, 10 crushed peppercorns, pour the wine, lemon juice and stretched with a ladle of water.

Place in the oven already warm (200°) and cook for about 20 minutes/18.

When cooked remove the Pan from the oven and let cool in his ' fish soup ': a few hours before serving, remove from baking sheet with trout gracefulness, deprive the skin of the head and tail; open them in two lengthwise, remove the bones and place them, mano a mano, in the pot.

Apart prepared the sauce; in a terrinetta pour the breadcrumbs, sprinkle with vinegar and half a cup of cooking passed to colander: Add garlic and basil and chopped hard boiled egg chopped too.

Stir vigorously, adding a spoonful of oil, until obtaining a cream well linked.

Pour the sauce over the fish and keep in the fridge until serving.