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!