Wash and gut the trout; dry them perfectmetne with absorbent paper and season with salt and white pepper.
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| River trout ingredients in almond sauce: |
| 4 river trouts 150 g Fresh bacon 1 leek 1 fresh onion 2 tablespoons almonds flour to rebozar olive oil 2 Yolks of egg cooked vegetable broth salt pimienta white perejil chopped |
River trout ingredients in almond sauce:
2. Rebozar in flour and fry them in a pan with olive oil; until they are well golden. Put them in an oven source and book.
3. Peel the leek and onion and chop in Juliana; throw it in a pan; Add the bacon cut into cubes and the carrot.
4. Say everything together with two tablespoons of oil for 15 minutes. Machar the almonds in a mortar and add them to the pan.
5. Remove with a spoon and incorporate deleted egg yolks into a broth cup.
6. Cook five minutes over low heat and rectify the salt point.
7. Cover with this sauce the source of oven with the trout and introduce in the preheated oven at 200 ° C 10 minutes before serving. Sprinkle from chopped parsley when removed from the oven.
