White wine trout recipe

Ingredients to make trout in white wine:

• 1 trout of 1.5 kilos
• 250 ml of white wine
• 1 tablespoon stock concentrate
• 2 bay leaves
• 1 pinch of pepper
• 1 pinch of salt
• 1 sprig of aromatic herbs
• 2 turns
• 4 carrots
• 4 hard-boiled eggs
• olive oil
• finely chopped parsley
• 300 grams of cooked asparagus
• 400 ml of water

How to make trout in white wine:

1. Clean the trout very well.
2. Place in a pot with the white wine and the concentrate dissolved in the boiled water.
3. Add the bay leaf, salt and pepper.
4. Add the herbs, turnips and carrots cut into small slices.
5. Let cook over very low heat until the fish is cooked.
6. Let cool in the same pot making sure it doesn’t overcook.
7. Take half of the eggs, only the hard-boiled egg yolks, and mash them with the olive oil and finely chopped parsley.
8. Prepare a sauce similar to mayonnaise by adding olive oil thread by thread.
9. Beat them well as if you were making a mayonnaise.
10. When the sauce is thick, add the stock, strained, in which the fish was cooked.
11. It should have a medium consistency.
12. Cut the cold trout into four portions and place them in an oval dish.
13. Add the sauce on top.
14. Decorate with the asparagus and the finely chopped egg whites and the rest of the eggs cut into slices and passed through the finely chopped parsley.
15. Serve.