Pick the onion and garlic cloves. Put them to brown in a casserole with a little oil. Add the flour and saute briefly. Pour the wine and asparagus broth. Sprinkle with a bit of chopped parsley and move gently until it thickens. Cut the fish fillets in half, splash them, place them in a casserole (first with the skin up) and cook them briefly on both sides. In the case of using fresh peas and asparagus, tell them separately, before incorporating into the casserole.
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| Ingredients to make trout in green sauce: |
| 4 large fillets of trout 2 onions 3 cloves of garlic 200 gr of peas 8 asparagus 2 cooked eggs 1 tablespoon of flour ½ glass of white wine extra virgin oil extra hojiblanca salt pimient perejil chopped chopped |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients to make trout in green sauce:
2. cut the eggs in rooms and add them.
3. cook everything together for a couple of minutes and serve in a wide source.
4. If you do not have fresh peas, the frozen or those of can are very appropriate.
5. Enter them while the asparagus, so that they are not subjected to the action of heat too long.
6. for 4 people.
