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    • Trout with White Wine Sauce

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 300; Fat 10g; Protein 20g
    Trout with White Wine Sauce is a classic French recipe that is both simple and delicious. This dish is a great way to enjoy the delicate flavour of trout, while still having a rich and flavorful sauce. The white wine sauce is made with butter, olive oil, garlic, white wine, lemon juice, and parsley, and it pairs wonderfully with the trout. This dish is sure to become a family favourite.     
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    Ingredients

    • 4 trout fillets
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 cup white wine
    • 1/4 cup fresh lemon juice
    • 2 tablespoons chopped fresh parsley
    • Salt and pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Return the trout to the skillet and simmer for an additional 2-3 minutes, or until the trout is cooked through. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.