Trout with Peas and White Wine Sauce

Name: Trout with Peas and White Wine Sauce - Clarisa G.
Ingredients: For 4 servings: 4 chopped green onions; 35 g unsalted butter; a pinch of fine sea salt; 2 tablespoons of white wheat flour; 60 ml white wine; 250 ml whole milk; a pinch of freshly grated nutmeg; freshly ground black pepper; 1/4 teaspoon of fresh thyme; a small pinch of cayenne chili (adjust to taste); 2 tablespoons of cream with over 30% fat; 4 fresh cleaned; washed; and dried trout (optional to keep the head); salt and freshly ground black pepper; olive oil; 200 g washed green peas; 20 g unsalted butter.

Over - Trout with Peas and White Wine Sauce by Clarisa G. - Recipia

Start by preparing the necessary ingredients for this delicious dish. You will need a medium onion, butter, flour, white wine, milk, cream, fresh fish, peas, olive oil, thyme, chili, nutmeg, and salt. Ensure that all ingredients are at hand, and depending on your preferences, you can choose fish such as cod, perch, or dorado, which pair perfectly with the creamy sauce. In a saucepan, add a generous piece of butter and heat it over low heat. Add the finely chopped onion along with a pinch of salt, and sauté for about 10 minutes, stirring occasionally, until it becomes translucent and soft. This step is essential for developing the base flavors of the sauce. Once the onion is ready, add the flour and continue stirring for 1-2 minutes, until the flour turns slightly golden, being careful not to burn it. Pour the white wine into the saucepan, stirring continuously to allow it to be absorbed. When the wine is fully integrated, gradually add the milk, using a whisk to homogenize the mixture. This sauce will become creamy and smooth. After the milk is incorporated, add thyme, chili, nutmeg, and adjust the taste with salt, according to your preferences. Once you have achieved the desired sauce consistency, remove the saucepan from the heat and add the cream, mixing well. Set the sauce aside to cool slightly and intensify its flavors. Meanwhile, prepare the fish. Season it on both sides with salt, pepper, and, to taste, a little chili for extra spiciness. In a skillet, heat a little olive oil over medium heat and fry the fish for 3-5 minutes on each side, depending on the thickness of the fillets, until it becomes golden and easily flakes with a spatula. In another saucepan, bring 1 liter of water with a little salt to a gentle boil. Add the peas and boil for 3-4 minutes, until they become slightly crisp, then drain them. This will add a pleasant texture and a fresh note to the dish. For serving, portion the fish onto plates, pour the creamy sauce on top, and optionally garnish with sliced chili or chili flakes for an attractive look. Also, add a little butter over the peas for extra flavor. Enjoy this dish with a glass of white wine, which will perfectly complement the delicious flavors of the meal. This recipe will not only delight the taste buds but will also bring a touch of elegance to any table.