1 fresh trout of 600g
100g defrosted trout
2 slices of white bread without crust
1/2 cup dry white wine
2/3 cup heavy cream
1 egg separated
4 sprigs of parsley (use only the leaves)
Salt and black pepper to taste
For the sauce
1 tablespoon finely chopped onion
1 1/2 tablespoons butter
2/3 cup dry white wine
2 tablespoons tomato puree (blitz 1 large tomato in a blender and strain through a fine-mesh sieve)
2 tablespoons cornstarch
1 tablespoon chopped parsley
1/3 cup heavy cream
1 fresh trout of 600g
100g defrosted trout
2 slices of white bread without crust
1/2 cup dry white wine
2/3 cup heavy cream
1 egg separated
4 sprigs of parsley (use only the leaves)
Salt and black pepper to taste
For the sauce
1 tablespoon finely chopped onion
1 1/2 tablespoons butter
2/3 cup dry white wine
2 tablespoons tomato puree (blitz 1 large tomato in a blender and strain through a fine-mesh sieve)
2 tablespoons cornstarch
1 tablespoon chopped parsley
1/3 cup heavy cream
Clean the fresh trout and defrosted trout, removing the skin and bones, cut into small pieces
Soak the white bread in dry white wine and tear it into small pieces
Process the trout, white bread, heavy cream, egg yolk, parsley, salt, and black pepper in a processor (or use a blender, adding ingredients gradually in small portions) until a creamy consistency is achieved
Beat the egg whites until stiff and fold them into the creamy mixture
Grease 4 mini ceramic ramekins with butter and fill each one with the mixture
Bake in a hot oven (200°C), preheated to a water bath, for 30 minutes or until lightly golden on top
Prepare the sauce: while this is baking, fry the onion and butter until the onion is translucent, then add dry white wine and an equal amount of water
Bring to a boil and reduce the liquid by about half
Strain through a fine-mesh sieve and whisk in tomato puree, cornstarch dissolved in 2 tablespoons of water, parsley, and heavy cream
Season with salt and black pepper to taste
Remove the ramekins from the oven, let them cool slightly, then run a knife around each one to release it
Unmold and serve each trout cake on individual plates with the sauce spooned around it
Serves 6 portions
338 calories per portion
To accompany: filet or tournedo or roasted chicken, Or a pasta recipe with tomato sauce and small almonds.
