Trout fillet recipe in compesina sauce

Ingredients to make Trout fillet in peasant 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 peasant sauce:

1. Marinate the trout fillets in the lemon juice and a little salt and pepper.
2. Prepare a mixture by beating the egg whites to the point of nougat, mixing later with the yolks, milk, flour, thyme, salt and nutmeg.
3. The fillets are floured and layered with the mixture, fried in abundant hot oil.
4. 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.
5. Add the chopped tomato and the rest of the ingredients. Season for about 15 minutes.