Trout in champagne sauce
Trout and salmon have very valuable proteins and unsaturated fatty acids. When I come across fresh and affordable ones, I give myself a breather, just like last night
Preparation steps
- Fillet the trout and add a little salt.
- Chop the herbs. Melt the butter in a pan.
- Roast the fish over low heat on the side where the skin is. Turn it as soon as it whitens around the edges.
- Remove the fillets from the pan and place the herbs and champagne on the pan. Let it cook until it thickens a bit.
- Pour the fish into the sauce and serve with the side dish.
- Side dish
- Boil the new potatoes and add the zucchini towards the end. When the zucchini are cooked, drain then add the garlic and olive oil, or herbs.