2 finely chopped onions
3 tablespoons of butter or margarine
1 cup of white wine
2 cups of water
salt and black pepper to taste
1 sprig of rosemary
4 cloves
4 trout fillets, seasoned with salt to taste
1/2 cup of breadcrumbs
2 finely chopped onions
3 tablespoons of butter or margarine
1 cup of white wine
2 cups of water
salt and black pepper to taste
1 sprig of rosemary
4 cloves
4 trout fillets, seasoned with salt to taste
1/2 cup of breadcrumbs
In a large frying pan, fry the onion in butter or margarine until it is lightly golden
Add the white wine and water, salt, black pepper, rosemary, and cloves
Bring to a boil and cook for 10 minutes
Carefully place the trout fillets into the liquid and reduce the heat to low
Cook the trout for about 10 minutes, moistening them frequently with the cooking liquid
Arrange the trout carefully on a platter
Fry the breadcrumbs in butter or margarine until golden
Moisten each trout with a spoonful of the cooking liquid, then coat with the fried breadcrumbs
Serve immediately
Serves 4.
