Sunday, December 13, 2009

Trout in a nut-vinegar sauce

Trout in a nut-vinegar sauce 

Required: 
Fish - 500 g 
peeled walnuts - 100 g 
onions - 2 heads 
crushed walnuts - 2 ct. spoons 
salt to taste. 


Preparation: 
Cleaned and cut into portions trout, rinse and boil in the usual way in boiling salted water. Boiled fish, remove the skimmer and let it cool down. Walnuts, garlic and salt well pound, then diluted vinegar mixed with water, and pour the sauce chilled fish.

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