Dish of salmon trout with vegetables
Instructions
Prepare the béchamel sauce, allow it to cool, then add minced trout, egg yolks and egg whites, salt and pepper.
Split the mixture into buttered individual ramekins and Cook, in a water bath, in a preheated oven at 220-230 degrees for 25 minutes.
Flavored butter spinach and common wood sorrel.
Add salt, pepper, add a spoonful of whipped cream and cover the bottom of a baking dish, sformatevi stencils.
Sprinkle with a little cream and sprinkle crushed almonds.
Put in oven at 180 degrees for 15 minutes.
Accompanying wines: Alto Adige Pinot Bianco, Colli Del Trasimeno DOC Bianco DOC, DOC Falanghina Guardiola.
Ingredients and dosing for 6 persons
- 200 g of smoked trout
- 2 eggs
- Bechamel
- Salt
- Pepper
- For the contour:
- 500 g of acetosella
- 500 g of spinach
- Cream
- Almonds
- Butter
- Salt
- Pepper