Trout in Cream Sauce
Description
Suitable for both holidays and everyday meals. Trout in cream sauce is very easy to make. Preparation can be divided into 3 stages: 1) prepare the fish 2) make the sauce 3) bake the fish. Serve trout in cream sauce to the table while it is still hot. You can garnish the fish with red caviar or cherry tomatoes and treat your guests along with a fresh vegetable salad and fragrant bread. A simple recipe for trout in cream sauce, at your service. Good luck. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Rinse the lemon and cut it in half. Using a juicer, squeeze the juice from both halves; we use it to marinate the fish.
- 2
Step 2
Rinse the trout steak and pat dry. Place the fish on a plate, season with salt and pepper, drizzle with lemon juice, and lightly drizzle with olive oil. Let marinate for 20–30 minutes.
- 3
Step 3
Finely chop the dill.
- 4
Step 4
Let's make a cream sauce. Melt the butter in a frying pan.
- 5
Step 5
Now add the flour. While stirring, add the cream. At the end, if desired, add dill. Bring the mixture to a boil, then remove from the heat and let it rest under a lid.
- 6
Step 6
Grease a baking sheet with vegetable oil. Place the trout steak on it. Bake for 25–30 minutes at 190°C.
- 7
Step 7
Remove the hot trout with a wooden spatula and place it on a plate. Drizzle with cream sauce on top and garnish with cherry tomatoes.