Rainbow trout fillet au gratin on tomato sauce - FEMEG - The brand for fish
Clean, wash and dice the leeks. Blanch leek, rinse and drain well. Peel shallot, dice finely, sauté briefly in hot butter, sprinkle with flour. Deglaze with …
Ingredients
- 2 Femeg rainbow trout fillets 220g
- salt, pepper and lemon
- 2 shallots
- 1 leek
- 1 sprig of rosemary
- 100g cream
- 1 egg
- some breadcrumbs
- 400g chopped tomatoes
- 2 tbsp balsamic vinegar
- oil for frying
- some flour
- some butter
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