Red wine trout recipe

Clean the trout withdrawing the head, central spine and skin. Put them to cook for 10 minutes in a casserole with water and a pinch of salt to get a smoke. Cut the trout fillets in 4 and jump them out. Finely chop the onions and put them to poach in a pan with oil. Pick the cloves in sheets and incorporate it. When it is taking color, the vegetable passes to a source suitable for the oven and extend it. Place the trout fillets on top, pour the wine and enter the oven (previously heated) to 200ºC for 10 minutes. Serve the fillets in a fountain, pass the sauce to a pan. Pick the anchovies, make them in the mortar and incorporate them to the sauce. Pour a little of the fumet, mix well, give it a boil and sprinkle with a little chopped parsley. Put the sauce with the fish, decorate with a parsley branch and serve. When you go to crush or move a product in the mortar, such as garlic, parsley, onion it is convenient to add a little salt, to prevent the product from splashing, and at the same time it does not slip through the almirez.