Ingredients to make trout in cider:
- 4 trout serving
- 4 medium onions
- 1 leek
- 2 sour apples
- 250ml cider
- 1 teaspoon mustard and chopped parsley
- 6 tablespoons oil
- 1 teaspoon flour
- salted
- Pepper
How to make trout in cider:
- Wash the trout and lightly salt it, leaving it in the fridge for 10 minutes.
- Again, wash and dry with absorbent paper.
- Open slightly on one side and season.
- Mix the mustard with three tablespoons of oil and brush the trout.
- Put them in a baking dish and reserve.
- Peel and wash the onion and leek; cut into very thin wheels and put it in a frying pan with three tablespoons of oil.
- Sauté over low heat with a pinch of salt and cover, moving it from time to time with a spoon. Peel the apples and cut into four to core them well; cut into thin slices and add to the leek after 10 minutes.
- Continue over low heat until softened, approximately 10 more minutes, always covered and over low heat.
- Mix the flour with the cider with rods so that lumps do not form.
- Preheat the oven to 200 °C and roast the trout for five minutes, until they begin to brown; meanwhile, add the cider to the leek mixture and stir until it begins to boil.
- Rectify the salt and pepper and cover the baking dish with this sauce, leave a total of 15-20 minutes plus the trout in the oven.
- Serve sprinkled with chopped parsley.
