Clean the trout very well.
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| Ingredients to make white wine trout: |
| 1 trout of 1.5 kilos 250 ccs of white wine. hard olive oil perejil chopped fine 300 grams of cooked asparagus 400 ccs of water |
Ingredients to make white wine trout:
2. Place in a pot with the white wine and the concentrate dissolved in boiled water.
3. Add the laurel, salt and pepper.
4. Add the aromatic herbs, turnips and carrots cut into small slices.
5. Let cook over very slow heat until the fish is at its point.
6. Let cool in the same pot, trying not to recover.
7. Take half of the eggs, only hard egg yolks and crush them with olive oil and fine chopped parsley.
8. Prepare a mayonnaise-like sauce by adding thread thread olive oil.
9. Beat them well as if a mayonnaise was made.
10. When the sauce is thick, the fumet is added, casting, in which the fish was cooked.
11. It must be left with a medium term consistency.
12. Cut the cold trout into four portions and place them in an oval fountain.
13. Add the sauce above.
14. Decorate with the asparagus and whites of the finely chopped eggs and the rest of the eggs cut into slices and passed by the finite chopped parsley.
15. Serve.
