Trout tuna
Instructions
Put the vegetables in pieces in a pot with 100 cl of boiling water, wine, chopped tuna and fillets of trout.
Cover and bring to cooking on the fire.
Drain the trout fillets and mix tuna and cooked vegetables, 1 tablespoon of capers, egg yolks sodi, the juice of 1/2 lemon and a little cooking liquid.
Serve the trout with sauce.
Ingredients and dosing for 4 persons
- 4 = Threads = salmon trout
- 1 glass white wine
- 200 g of tuna in olive oil
- 2 tablespoons of pickled capers
- 2 hardboiled eggs
- 1 carrot
- 1 onion
- 1 costa of celery
- 1/2 lemon
- Salt