offer you a delicious, flavorful and simple to prepare a dish of trout. Unlike cod and walleye, trout is very rich in fats. These fats are characterized by a high content of vitamins a and D, as well as saturated fatty acids, which help to remove harmful cholesterol from the body. Let's eat fatty fish from time to time, and not drink pharmacy pills, especially since it can be so tasty to cook.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 250 ml Cream (20%)
- 2 pieces Egg yolk
- 300 gram Leek
- 1 piece Lime
- 1 piece Chili pepper
- 500 gram Fish fillet
- Ginger
- Salt
Ingredients
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Instructions
- Necessary product.
- Put the trout fillet in boiling salted water, bring on high heat to a boil, immediately remove from heat. Put the skimmer on a dish, let cool slightly.
- Rinse the leek thoroughly and cut it into rings about 0.5 cm thick, put in boiling salted water and cook for 4 minutes. Fold in a colander, dry.
- Disassemble the cooled fish into small pieces, ginger crush, pre-cleaned, cut Chile into thin strips or rings. With lime peel off the grater, squeeze the juice.
- Let's do the sauce. To do this, in a saucepan or bowl, heat the milk without boiling. Remove from heat, beat the yolks, season with salt, juice and lime zest, mix well.
- Place the trout and leek in a low baking dish (I alternated the layers of onions and fish). Pour the cream sauce and place in a preheated 180*C oven for 10 minutes.
- Believe me and check what happened, very, very tasty. Pleasant sharpness, ginger notes, delicious taste of the noblest fish...Bon appetit.
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