the trout is a very tasty fish, suitable for various combinations. today we will make baked trout, flavored with lemon, thyme and pepper, and we will serve a delicious cream and dill sauce, garnished with boiled potatoes.
-freshly cleaned trout (one fish/person)
-greens: parsley, dill, fresh thyme, rosemary
-white wine (or water with a little vinegar, if you don't want wine)
wash the fishes, drain and place them in a greased pan with little oil. sprinkle salt and pepper both inside and outside. flavor each trout with one sprig of thyme. enter into the belly a few rosemary needles (for perfume).
sprinkle trout with the juice of half a lemon and half a slice and place them in the tray, including the fish. pour a cup of water or white wine in the pan.
cover the pan with aluminum foil and bake at 180 degrees for 20-30 minutes. in the last 10 minutes, remove the foil, to brown slightly.
white sauce is prepared as follows: mix a little cold liquid cream with a tablespoon of lemon juice, salt, pepper and chopped herbs (dill). if desired, add a little garlic (crushed or granules).
sprinkle the fish with sauce and potatoes. sprinkle chopped parsley just before serving.
enjoy your meal!