For the sauce
1/2 cup of butter
1 finely chopped onion (onion, ralado)
1 cup of agrião leaves (apertadas)
2 cloves of garlic, minced
1/2 cup of heavy cream
Salt to taste
2 tablespoons of lemon juice
1 egg yolk
For the fish
2 trout fillets of 300g each (approximately)
1/4 cup of butter
2 tablespoons of lemon juice
For the sauce
1/2 cup of butter
1 finely chopped onion (onion, ralado)
1 cup of agrião leaves (apertadas)
2 cloves of garlic, minced
1/2 cup of heavy cream
Salt to taste
2 tablespoons of lemon juice
1 egg yolk
For the fish
2 trout fillets of 300g each (approximately)
1/4 cup of butter
2 tablespoons of lemon juice
In a pan, place the butter and onion, cook for 1 minute over low heat
Add the agrião leaves, garlic, and cook for 5 minutes over low heat
Remove from heat, blend in a blender with the heavy cream, lemon juice, salt, and egg yolk until smooth. Reserve
Wash well and fillet the trout
In a skillet, place the butter and lemon juice
Stir well
Add the trout and season with salt to taste
Cook over low heat with a lid on, until the fish flakes easily from the dorsal fin
Place the trout in a plate, remove the skin and then the fillets
Dish up, if desired, serve with cooked macaroni and garlic butter, 2 portions
Note: Carefully remove the trout fillets from the dorsal fin and belly.
