Trout in a creamy caviar sauce
76 45 минут -
The dish is not a crisis, but even in the most difficult times, sometimes need to afford a holiday. Perfectly suited for a romantic dinner by candlelight. We "half" tried it in our favorite cozy cafe where you sometimes go together. Then at home, by experiments, took part. Cooked very simply, and the effect is simply stunning. I hope that you will appreciate.
for New Yearfor 8th of Marchfor birthdayfor 23rd of Februaryfor Valentine's Day
Ingredients for Trout in a creamy caviar sauce
- Trout - 500 g
- Black pepper
- Lemon juice
- Cream - 400 ml
- Lemon peel - 1/2 PCs
- Caviar - 2 tbsp
Step by step instruction of cooking Trout in a creamy caviar sauce
Trout fillet cut into pieces, thickness 2.5-3 cm, season with Salt and pepper and sprinkle with lemon juice. Leave to marinate for 20 minutes (while preparing the sauce).
Pour the cream into a small saucepan of stainless steel. If too thick, dilute with milk. The number I wrote about as the sauce we like so much that we use it a lot.
Cream put on fire, bring to boil and boil on low heat until desired thickness, stirring constantly. I was verivala 10-15 minutes, until thick liquid cream. When the density achieved, season with salt to taste. Not only will persolita, and then more eggs to add...;-)
In a small container grate the zest from half a lemon and squeeze the juice from the halves.
Remove the sauce from the heat and leave to cool slightly. Meanwhile, roll the fish in flour and fry in vegetable oil until Golden brown. This step has not been removed. To the sauce add the lemon juice and zest, to taste (add slowly and taste!), and a couple tablespoons of red caviar. Mix.
Place the fish on a plate and pour the sauce on top. On the side I had mashed potatoes. Enjoy!