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.
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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