Stock
3 cups of water
4 sprigs of parsley
1 onion
Salt and black pepper to taste
Trout
1 cup of milk
.67 cup of heavy cream
.67 cup of white wine
2 tablespoons (sopa) of wheat flour
2 tablespoons (sopa) of butter
1 tablespoon (chΓ‘) of fresh estragon
250g of mushrooms
4 trout fillets
1 pinch of nutmeg
Salt and black pepper to taste
Stock
3 cups of water
4 sprigs of parsley
1 onion
Salt and black pepper to taste
Trout
1 cup of milk
.67 cup of heavy cream
.67 cup of white wine
2 tablespoons (sopa) of wheat flour
2 tablespoons (sopa) of butter
1 tablespoon (chΓ‘) of fresh estragon
250g of mushrooms
4 trout fillets
1 pinch of nutmeg
Salt and black pepper to taste
Clean the trout, cut them into fillets and reserve
Reserve also the bones and heads
Stock
Mix the ingredients in a pot, add the fish heads and bones, and cook for 30 minutes
Cook and reserve
Trout
Season the fillets with salt and pepper
Arrange them on a foil sheet and sprinkle estragon. Reserve
Melt the butter, mix it with flour, and stir
Add milk gradually, stirring until thickened
Blend the mushrooms in a blender and add to the white sauce
Season with salt, pepper, and nutmeg
Preheat the oven to medium temperature
Distribute the sauce over half of the fillets and top with the remaining ones
Close the foil sheet and place on a baking dish
Pour two-thirds cup of reserved stock and wine over it
Bake for 15 minutes
Place the remaining stock in a pot, add heavy cream, and cook until reduced to one cup
Serve two fillets per plate with the sauce.