Sour Cream Salmon Trout

Recipe second for 4 people based on Salmon trout - cooking method oven.

Preparation:

Preparation: Clean, wash and cut the fins of a salmon trout weighing 800 g. Melt 50 g of butter in a baking tray and place the salted trout inside and out. Bake for 20 minutes in a preheated oven at 180 degrees. Put the trout on the serving plate and keep it warm. Put the cooking liquid over the heat and add 1/2 glass of white wine. Let the wine evaporate over high heat and add 150 g of soured cream with the juice of one lemon. Reduce by half and add the juice of one lemon. Season with salt and pour the sauce over the trout.