Preparation

Clean the trout from the scales and remove the viscera, grease a mold and place the onion slices; add the white wine. Fill the trout with three tablespoons of cream and a few pieces of butter, season inside and out with salt and pepper. Put the fish in the mold on the onion slices and cover them with the carrots. Lastly, add some pieces of butter. Preheat the oven to 180º C and cook for 35 minutes, remove them from the oven and carefully transfer them to a source to serve at the table, strain the sauce, heat it and bathe the trout with it.

Ingredients

  • 3 medium trout
  • 1/4 pound butter
  • 2 small onions cut into slices
  • 1/2 cup of white wine
  • 8 tablespoons heavy cream
  • 1 cup carrots, peeled, julienned
  • Salt and pepper to taste