1 medium onion (100 g) finely chopped
1/3 cup of tomato, peel and seeds removed, diced (60 g)
3 tablespoons of butter
4 medium trout fillets (1 kg)
1/2 teaspoon of salt
1 cup of white wine (240 ml)
1 tablespoon of wheat flour
1/2 packet of chicken broth dissolved in 1 cup of boiling water (240 ml)
1 cup of parsley leaves (65 g)
1 medium onion (100 g) finely chopped
1/3 cup of tomato, peel and seeds removed, diced (60 g)
3 tablespoons of butter
4 medium trout fillets (1 kg)
1/2 teaspoon of salt
1 cup of white wine (240 ml)
1 tablespoon of wheat flour
1/2 packet of chicken broth dissolved in 1 cup of boiling water (240 ml)
1 cup of parsley leaves (65 g)
In a large skillet, over low heat, sauté the onion and tomato in butter, stirring occasionally with a wooden spoon, until the tomato is very soft, almost falling apart (approximately 3 minutes)
Arrange the trout fillets side by side in the skillet, sprinkle with salt, and drizzle with wine
Increase the heat to medium and cook until, when you pierce the fish with a fork, it easily separates into flakes (approximately 5 minutes)
Remove the trout from the skillet and reserve on a plate
Add the wheat flour to the sauce in the skillet and mix well (approximately 1 minute)
Add the chicken broth and cook, stirring constantly, until it thickens slightly (approximately 3 minutes)
Add the parsley leaves, mix, and cook until soft (approximately 1 minute)
Gently remove the skin from the fish and fillet it
Arrange the fillets on a platter, cover with the agria sauce, and serve immediately
524 calories per serving.
