Pastrmka u sosu od belog vina (Trout in white wine sauce)

Sastojci: 4 kasike margarina, 2 sargarepe, 1 komad korena celera (2.5cm), 6 fileta pastrmke, 1 crni luk, 2 veze lista persuna, 600ml vode, 550ml belog vina, 200g milerama, 18g gustina, 3 kasicice

estragona (suvog), 1 kasicica soka od limuna, so, biber, kinoa, przeni spargle.

Priprema:

0. Skuvati kinou. Isprziti spargle.

1. Namazati pleh ili vatrostalnu posudu margarinom. 

2. Oljustiti sargarepu i iseci po duzini i na stapice. Celer oljustiti. Crni luk oljustiti i iseckati na trakice.

3. Isprati pastrmku i izvaditi sve kosti sa pinceta. Posuti solju i biberom. Složite filete pastrmke u pleh za pečenje.

4. U tiganj staviti 2 kasicice margarina i na srednjoj temperaturi pustiti da se otopi. Dodati crni luk i prziti mešajući oko 3 minuta. 

5. Dodati sargarepu, celer, peršun i biber i kuvati, mešajući, sve dok se povrće omeksa, oko 5 minuta. 

6. Dodati vodu, vino i kuvati 2 minuta. 

7. Povrce staviti preko ribe. Tecnost sacuvati.

8. Tecnost od povrca pomesati sa gustinom i pustiti da kuva 2 minuta. Dodati mileram i kuvati, dok pocne da se zgusnjava oko 1 minut. Dodati estragon i sok od limuna, so i biber po ukusu.

9. Pokriti ribu čvrsto sa folijom i peci u prethodno zagrejanoj rerni na 200 C  10 minuta. Dodati malo vruce vode i peci jos desetak minuta.

10. Izvadite pastrmku iz folije Prelijte sos preko ribe. Posluziti uz kinou i spargle.

Ingredients: 6 trout fillets, 4 tablespoons of margarine, 2 carrots, 1 piece of celery root (2.5 cm), 1 onion, 2 bunches of parsley leaves, 600ml of water, 550ml of white wine, 200g of sour cream, 18g of cornstarch, 3 teaspoons tarragon (dry), 1 teaspoon of lemon juice, salt, pepper, quinoa, roasted asparagus.

Preparation:

0. Cook the quinoa. Fry the asparagus.

1. Spread margarine on a baking pan or baking dish.

2. Peel the carrots and cut it lengthwise and into sticks. Peel the celery root. Peel the onion and cut into strips.

3. Wash the trout and remove all the bones with the tweezers. Sprinkle it with salt and pepper. Arrange the trout fillets in a baking tray.

4. Put 2 teaspoons of margarine in a pan and let it melt at medium temperature. Add the onion and stir-fry for about 3 minutes.

5. Add carrots, celery root, parsley leaves and pepper powder and cook, stirring, until the vegetables are soft, about 5 minutes.

6. Add water, wine and cook for 2 minutes.

7. Place the vegetables over the fish. Save the vegetable water.

8. Mix the vegetable water with the cornstarch and let it cook for 2 minutes. Add sour cream and cook until it starts to thicken for about 1 minute. Add tarragon and lemon juice, salt and pepper to taste.

9. Cover the fish tightly with foil and bake in a preheated oven at 200 C for 10 minutes. Add a little hot water and bake for another ten minutes.

10. Remove the trout from the foil. Pour the sauce over the fish. Serve with quinoa and fried asparagus.