Trout Soup Al Màsino

Preparation:

Preparation: Fillets are obtained from the trout which, floured, are browned with butter and sage. Prepare the broth with the remains of the fish by adding a carrot, a stalk of celery, an onion and two bay leaves. Separately, fry two carrots, two onions and two stalks of celery; then, add the sieved broth, a spoonful of fresh or peeled tomatoes, a pinch of oregano, half a glass of dry white wine, a pinch of pepper, salt and a nice handful of thyme leaves and mountain marjoram . Let the broth cook for at least an hour, binding it with half a teaspoon of flour previously dissolved in a couple of tablespoons of milk cream. When the broth is ready, pour it over the trout fillets (already browned in butter), keeping everything in a slow boil for ten minutes. At the moment of serving, prepare the croutons dipped in butter. Ready, pour the very delicate soup over it, after having sprinkled it with chopped parsley.