Sauce for trout
Description
Homemade sauce is easy and quick to prepare. A poorly made or incorrect sauce can easily ruin even the most delicious fish. Cream sauce is a fail-safe option, but it's become a bit boring, so something fresh and new is desirable. A citrus-based sauce with rosemary will be a delicious complement to salmon, enhancing its delicate flavor. This fish pairs well with mashed potatoes, a light vegetable salad, asparagus, or beans. The sauce is ready. Store it in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
1. Pour orange and lemon juice into a saucepan, add dry wine, wine vinegar, finely chopped shallot, a few sprigs of parsley, and a sprig of thyme. Place the pan over heat and simmer for 10 minutes, then add a sprig of rosemary and continue simmering for another 10 minutes.
- 2
Step 2
2. Strain the resulting liquid through a sieve and return it to the heat. Pour in heavy cream and simmer gently over low heat for a short time. Gradually add small pieces of butter, stirring constantly, without bringing to a boil. Remove the pot from the heat, season with salt and ground pepper to taste, and let it sit at room temperature for 2 hours.
- 3
Step 3
3. I rinse the salmon fillet and pat it dry with a paper towel. I heat a pan with olive oil and fry the fillet on both sides until cooked through, seasoning with salt and pepper to taste.
- 4
Step 4
4. I place the fried trout on a plate, pour over the prepared sauce, and serve with a side dish of beans and fried mushrooms.