Trout Ragout with Peas

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Trout Ragout with Peas
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in

Ingredients

for
4
Ingredients
1
1
1 tablespoon
1 tablespoon
150 milliliters
600 milliliters
200 grams
200 grams
600 grams
Trout fillet (ready to cook, skinless)
100 grams
1 teaspoon
1 teaspoon

Preparation steps

1.

Peel and finely chop onion and garlic. Heat butter in a pan and saute both until translucent. Sprinkle with flour and saute briefly. Add wine and broth to the pan, bring to a boil and simmer for about 5 minutes, stirring occasionally.

2.

Rinse snow peas and peas, blanch for about 2-3 minutes in boiling salted water. Drain.  

3.

Rinse trout and cut into strips. Whisk pastry cream with horseradish into the sauce and add fish, reduce heat and simmer for about 5 minutes or until fish is just done.   

4.

Season with salt and pepper. Arrange fish and sauce on plates and serve with peas and snow peas.