Trout with egg sauce
Description
The dish is prepared without unnecessary complications. Place the fish in a pan, pour with oil and water, then sprinkle with garlic, mint, rosemary, thyme, pepper, and bay leaf. Season with salt and pepper several times. Let it marinate at room temperature for 30 minutes. Place the pan with fish into the oven and bring the marinade to a boil. Cover with a lid and cook at 170 degrees for about 20 minutes. Transfer the trout to a serving dish, cover and keep warm. Strain the marinade into a bowl, removing herbs and garlic. Mix 3 tablespoons of the marinade with egg yolks. Heat the mixture over low heat, constantly whisking, until the sauce thickens. Do not bring the sauce to a boil. Add chopped herbs and season to taste. Pour the egg sauce over the trout and garnish with lemon or lime slices. Serve the remaining sauce separately. The dish is ready to be served.