1 medium onion (100 g) finely chopped
1/3 cup of tomato, peeled and seeded, cut into cubes (60 g)
3 tablespoons of butter
4 medium trout fillets (1 kg)
1/2 tablespoon of salt
1 cup of white wine (240 ml)
1 tablespoon of all-purpose flour
1/2 tablet 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, peeled and seeded, cut into cubes (60 g)
3 tablespoons of butter
4 medium trout fillets (1 kg)
1/2 tablespoon of salt
1 cup of white wine (240 ml)
1 tablespoon of all-purpose flour
1/2 tablet of chicken broth dissolved in 1 cup of boiling water (240 ml)
1 cup of parsley leaves (65 g)
In a large skillet, cook the onion and tomato over low heat with butter, stirring occasionally with a wooden spoon until the tomato is tender, almost falling apart (approximately 3 minutes)
Arrange the trout fillets side by side in the skillet, sprinkle with salt and pour in the wine
Increase the heat to medium and cook until the fish is cooked through, flaking easily with a fork (approximately 5 minutes)
Remove the trout from the skillet and reserve on a plate
Add the flour to the saucepan and mix well (approximately 1 minute)
Add the chicken broth and cook, stirring constantly, until it thickens slightly (approximately 3 minutes)
Add the parsley, mix and cook until soft (approximately 1 minute)
Gently remove the skin from the fish and discard the bones
Arrange them on a platter, cover with the agria sauce, and serve immediately
524 calories per serving.
