This autumn I discovered Porto wine. It’s sweet, aromatic and now it’s my favorite white wine. So, I bought a Porto wine bottle and a big trout and started to prepare this recipe.

Ingredients:

  • 1 trout
  • asparagus
  • 50 butter
  • salt
  • pepper

For sauce:

  • 250 ml white wine
  • juice from 1 orange
  • 1 onion
  • 1 teaspoon of lemon juice
  • 50 g butter
  • salt
  • pepper
  • 1 teaspoon of flour

Threw the trout and remove the bones. I seasoned it with a little salt and a little pepper; simple, nothing more. I put it aside, because I cooked it the last one, to be warm.

Start to prepare the asparagus. Clean it and fry it for 4-5 minutes in 50 g butter and put salt and pepper. Cover it and start to prepare the sauce.

First, I fried the onion in butter with a little with salt until it became glassy, then I poured the wine. I put some pepper, and I added the orange juice. The Porto wine is pretty sweet, so I put a little lemon juice.

After about 5-7 minutes I took it off from the fire, strain the sauce and pour it again on fire to thicken it with a teaspoon of flour, stirring vigorously. I covered the sauce until I cooked the trout.

Heat the oil in a pan, put the fish on the side with skin and fried it for about a minute. Then I turned it on the other side and kept it on fire for another 30 seconds. The white fish works wonderfully with any wine sauce. I enjoyed a light and very aromatic meal.

Trout With Asparagus and White Wine and Orange Sauce
 
This autumn I discovered Porto wine. It’s sweet, aromatic and now it’s my favorite white wine. So, I bought a Porto wine bottle and a big trout and started to prepare this recipe.
Author:
Recipe type: Fish
Ingredients
  • 1 trout
  • asparagus
  • 50 butter
  • salt
  • pepper
For sauce:
  • 250 ml white wine
  • juice from 1 orange
  • 1 onion
  • 1 teaspoon of lemon juice
  • 50 g butter
  • salt
  • pepper
  • 1 teaspoon of flour