A good way to serve fish is to cook it in wine. Especially delicious and unusual trout will turn out if you use champagne as a sauce.
It is necessary
- - baking sheet;
- - parchment;
- - trout steaks 600 g;
- - champagne 150 ml;
- - olive oil 1 tbsp. the spoon;
- - lemon juice 1 tbsp. the spoon;
- - the white part of green onions 1 pc.;
- - zucchini 1 pc.;
- - allspice peas 4 pcs.;
- - salt to taste;
- For the sauce:
- - fish broth 0.5 l;
- - dry white wine 100 ml;
- - flour 1 tbsp. the spoon;
- - pickled cucumber 1 pc.;
- - fresh champignons 4 pcs.;
- - 2 bay leaves;
- - ground white black pepper to taste.
Instructions
Step 1
Wash the trout steaks under cold water and pat dry with a paper towel. Drizzle with olive oil and lemon juice. Cover the baking sheet with parchment.
Step 2
Peel the zucchini, onions and carrots, wash, pat dry with a paper towel, then cut into strips. Put half of the prepared vegetables on a baking sheet, top with trout slices and sprinkle with the remaining vegetables.
Step 3
Salt the fish, pepper with white pepper and pour over with champagne. Bake for 15-20 minutes at 220 degrees.
Step 4
Fry the flour in a dry frying pan. Then pour it into warm fish broth, add wine and cook for 5 minutes. Fry the mushrooms in vegetable oil, peel the cucumber and cook in a separate bowl for about 10 minutes. Add mushrooms and cucumber to the broth, add allspice and bay leaf to them. Simmer for 15 minutes over medium heat.
Step 5
Serve the trout steaks with the cooked sauce.
