Trout Ragout with Peas
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.
Rinse snow peas and peas, blanch for about 2-3 minutes in boiling salted water. Drain.
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.
Season with salt and pepper. Arrange fish and sauce on plates and serve with peas and snow peas.