Marinate in the juice of the lemons and a little salt and pepper the trout fillets. A mixture beating the whites to the point of nougat., Later mixing with the yolks, milk, flour, thyme, salt and nutmeg.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make trout fillet in Campechana sauce: |
| 8 trout fillets 2 eggs 1 cud garlic cloves 2 mountain chiles 3 lemons 2 tablespoons of sugar 1 tablespoon of consommé powder 1/2 laurel leaf 1 jitomate (tomato) large 1 cup of tomato puree 1 tablespoon of oregano salt Pepper |
Ingredients to make trout fillet in Campechana sauce:
2. The fillets are flouring and falling with the mixture, fries in abundant hot oil. They are served with the Campechana sauce, which we will prepare as follows: fry the onion, chopped chiles and garlic until it is sauté.
3. Add the chopped tomato and the rest of the ingredients. Season for about 15 minutes.
