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