Ingredients to make Trout fillet in campechana sauce:
- 8 trout fillets
- 2 eggs
- 1 cup of flour
- 1 cup of milk
- A pinch of thyme powder
- A pinch of nutmeg
- a pinch of salt
- for the willow
- 3cc oil
- 1/2 onion
- 2 garlic cloves
- 2 serrano chills
- 3 lemons
- 2 tablespoons of sugar
- 1 tablespoon bouillon powder
- 1/2 bay leaf
- 1 large tomato
- 1 cup tomato puree
- 1 tablespoon oregano
- salted
- Pepper
How to make Trout fillet in campechana sauce:
- Marinate the trout fillets in the lemon juice and a little salt and pepper. Prepare a mixture by beating the egg whites to the point of nougat, mixing later with the yolks, milk, flour, thyme, salt and nutmeg.
- The fillets are floured and layered with the mixture, fried in abundant hot oil. They are served with the campechana sauce, which we will prepare as follows: Fry the onion, chopped chilies and garlic in the oil until soft.
- Add the chopped tomato and the rest of the ingredients. Season for about 15 minutes.
