Ingredients to make millefeuille of trout and potato:
- 600 g trout fillet
- 2 onion
- 1 clove garlic
- 1 red bell pepper
- 1 green pepper
- 1 medium potato
- 350g ripe tomatoes
- 50ml oil
- Pinch of cornstarch
- Half a glass of white wine
- 100 ml vegetable broth
- Oregano on branch
- Saffron
- Black pepper
- Salted
- Pinch of sugar
How to make trout and potato millefeuille:
- Peel and chop the onion and julienne peppers. Laminate the garlic and put these ingredients to poach with a little oil.
- Season with salt and oregano; when they are soft, water with the wine and cook over low heat.
- Peel the potatoes and cut into thin slices; pour into the pan and cook, covered, until the sauce is consumed. Rectify the point of salt and add pepper.
- Sauté the chopped and peeled tomatoes with a little oil. Add the bay leaf and saffron. Season with salt and sugar and leave for 15 minutes over low heat.
- Adding a little vegetable broth with the dissolved cornstarch. When the sauce is at its point, go through a chinese or strainer and reserve warm.
- Assemble the cakes with 2- to 2-inch-diameter rings on a baking sheet lined with greased paper.
- Cut the trout fillets into pieces 5 centimeters long and season with salt and pepper. Fill the rings with a vegetable julienne bottom; cover them with potato slices and fish fillets.
- Place in the oven for 15 minutes (preheated to 180°c and cover the cakes with aluminum foil). With the help of a spatula.
- Place each cake on the individual plate and sauce with the crushed tomato (carefully removing the ring.
- Passing a knife around the edges if necessary). Garnish with a sprig of oregano.
