TROUT FORMS WITH TOMATO SAUCE

Name: TROUT FORMS WITH TOMATO SAUCE
Yield: 6
Ingredients: 2/3 cup heavy cream; 1/2 cup dry white wine; 100g smoked trout; 1 large fresh trout (600g) cleaned; 2 slices of bread without crust; 1 egg; 4 sprigs of parsley (stalks only); Salt and black pepper to taste; Sauce; 2/3 cup dry white wine; 1/3 cup heavy cream; 2 tablespoons tomato puree; 2 tablespoons cornstarch; 11/2 tablespoon butter; 1 tablespoon finely chopped onion; 1 tablespoon finely chopped parsley; Salt and black pepper to taste; Auxiliary ingredients; 6 small ceramic baking dishes with a capacity of 1/2 cup

1
2/3 cup heavy cream
2
1/2 cup dry white wine
3
100g smoked trout
4
1 large fresh trout (600g) cleaned
5
2 slices of bread without crust
6
1 egg
7
4 sprigs of parsley (stalks only)
8
Salt and black pepper to taste
9
Sauce
10
2/3 cup dry white wine
11
1/3 cup heavy cream
12
2 tablespoons tomato puree
13
2 tablespoons cornstarch
14
11/2 tablespoon butter
15
1 tablespoon finely chopped onion
16
1 tablespoon finely chopped parsley
17
Salt and black pepper to taste
18
Auxiliary ingredients
19
6 small ceramic baking dishes with a capacity of 1/2 cup

Ingredients

1
2/3 cup heavy cream
2
1/2 cup dry white wine
3
100g smoked trout
4
1 large fresh trout (600g) cleaned
5
2 slices of bread without crust
6
1 egg
7
4 sprigs of parsley (stalks only)
8
Salt and black pepper to taste
9
Sauce
10
2/3 cup dry white wine
11
1/3 cup heavy cream
12
2 tablespoons tomato puree
13
2 tablespoons cornstarch
14
11/2 tablespoon butter
15
1 tablespoon finely chopped onion
16
1 tablespoon finely chopped parsley
17
Salt and black pepper to taste
18
Auxiliary ingredients
19
6 small ceramic baking dishes with a capacity of 1/2 cup

Directions

1
Preheat the oven to high temperature and cut the trout into pieces
2
Douse the bread with wine and crumble
3
Process in a processor with both types of trout, heavy cream, egg white, parsley, salt, and black pepper
4
Whip the egg white until fluffy and combine with the trout mixture
5
Grease the baking dishes with butter and fill with the mixture
6
Bake in a water bath at 30 minutes or until lightly golden
7
Sauce
8
Caramelize the onion in butter
9
Add wine and the same amount of water, and simmer until the liquid has reduced to half
10
Strain through a fine-mesh sieve
11
Add tomato puree, cornstarch dissolved in two tablespoons of water, parsley, heavy cream, salt, and black pepper
12
Cook over low heat, stirring, until thickened
13
Dish out the forms onto plates, distribute the sauce, and serve.