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Baked trout (6 servings)
6 servings
peel, rinse, drain with water and fill with minced meat prepared as follows: mix crushed and sifted crumbs soaked in cold milk with 100 g of onions lightly fried in butter, chopped parsley and egg. season this mass with salt, pepper. lightly fry the remaining onions in butter and lay on the bottom of the tray. put the fish over the onion, pour over the white wine and simmer. when the trout is ready, drain the broth and boil half for thickness, add 20g of butter mixed with 15g of flour, boil again, season and pour it over the trout. place the fish in the oven and fry quickly over high heat (12 - 15 minutes).
peel, rinse, drain with water and fill with minced meat prepared as follows: mix crushed and sifted crumbs soaked in cold milk with 100 g of onions lightly fried in butter, chopped parsley and egg. season this mass with salt, pepper. lightly fry the remaining onions in butter and lay on the bottom of the tray. put the fish over the onion, pour over the white wine and simmer. when the trout is ready, drain the broth and boil half for thickness, add 20g of butter mixed with 15g of flour, boil again, season and pour it over the trout. place the fish in the oven and fry quickly over high heat (12 - 15 minutes).
trout - 6 pcs., white crumbs - 50 g, onions - 200 g, milk - 200 g, butter - 30 g, white table wine - 200 g, eggs - 1 pc.
