Preparation

we clean the trout well (if they are salmon better) we place them on
a square of aluminum foil, season it well with salt and
pepper we put some slices of onion and some strips of
bell peppers and rosy it well with olive oil, wrap it well
as long as the aluminum doubles stay up so they don't come off
the juices, we put it in the oven in a roasting pan for 15 to 20 minutes,
meanwhile we make the sauce or sauces in a frying pan
with a little butter the onions a few cloves of garlic cut
finite then we add the bell peppers the laurel seasonings,
oregano, ect. and what you want to put, and the white wine when
This is cooked, we add the milk cream and the roquefor cheese
Take care that it does not stick with a wooden spoon for about 5 minutes (if
he wants to make a mustard sauce substituiya el roquefor for 2 tablespoons
mustard), remove the trout from the oven, gently grasp the bone and
removes all the thorns, hoj! or some remain, and serve it with
These sauces are going to suck your fingers.

Ingredients

  • 1 or 2 trout
  • 1 onion
  • olive oil
  • roquefor cheese
  • salt and pepper
  • sauce
  • 4 onions
  • 2 green onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 500g heavy cream
  • 150g roquefor cheese
  • 1 glass of white wine
  • 2 bay leaves
  • 1 bottle of good red wine
  • seasonings to taste