Trout with horseradish
Instructions
Mix horseradish with the yolks firm passed through a sieve, add a splash of vinegar, sugar and a little salt.
Stir in the cream sauce and mix gently with a wooden spoon until mixture is smooth.
Place the trout on a serving platter, remove the skin at the top, guarnirla to taste and serve with the sauce.
Ingredients and dosing for 4 persons
- 4 tablespoons of half-whipped cream
- 2 hardboiled eggs
- Little of wine vinegar
- 1 pinch of sugar
- Salt
- 1 smoked trout from 1000 g
- 4 tablespoons of finely chopped horseradish in the mixer