Trout fillets in cider recipe

Ingredients to make Trout fillets in cider:

• 1 trout of 1 1/2 kg.
• 1/2 kg. zucchini
• 5 medium golden apples
• 3 dl. of cider
• 3 dl. cream
• 3 dl. of fish brother
• salted
• Pepper
• a few sprigs of chives
• 100 gr. of butter.

How to make Trout fillets in cider:

1. Remove the skin and bones from the trout by cutting it into pieces.
2. Wash the courgettes and, without peeling them, cut them into rounded pieces.
3. Cook them for 10 minutes, drain and reserve.
4. Peel the apples, cut them into thick wedges.
5. Sauté the apples, zucchini and trout fillets with salt and pepper without turning color.
6. Remove the ingredients.
7. Throw in the butter and deglaze the pan with the fish stock, scraping up with a slotted spoon.
8. Add the cider and cream.
9. Season with salt and pepper and cook over medium heat for 10 more minutes, moving the pan.
10. Reduce the willow.
11. In a serving dish, place the zucchini and apples with the trout fillets, all very hot, in the center, cover the vegetables with the sauce (not the fish) and sprinkle with chives.