Pyrophile Of Salmon Trout With Vegetables
Recipe second for 6 people based on Salmon trout - cooking method oven.
Preparation:
Preparation: Prepare the béchamel, let it cool then add the minced trout, the egg yolks and egg whites, salt and pepper. Divide the mixture into individual buttered molds and cook in a bain-marie in a preheated oven at 220-230 degrees for 25 minutes. Sauté the spinach and sorrel in the butter. Add salt and pepper, add a spoonful of cream and cover the bottom of a baking dish, unmold the moulds. Sprinkle with a little cream and sprinkle with chopped almonds. Put in the oven at 180 degrees for about 15 minutes. Accompanying wines: Alto Adige Pinot Bianco DOC, Colli Del Trasimeno Bianco DOC, Guardiolo Falanghina DOC.
Ingredients:
Ingredients: 200 G Smoked Salmon Trout - 2 Eggs - Bechamel - Salt - Pepper - For the side dish: - 500 G Sorrel - 500 G Spinach - Cream - Almonds - Butter - Salt - Pepper
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