Trout with champagne sauce with caviar

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My wife says this recipe is very sarcastically - Eat pineapples, chew grouse, Your last day comes, bourgeois! However, the dish itself uses with pleasure. On the other - in any way. Tasty well!

And to be honest, there is nothing frightening okromya names in the dish then and there. Caviar is not used beluga and champagne can buy simpler than the "Veuve Clicquot" (the main thing that it was grape wine, not flavored pop to concentrate discharged brothers-Chinese).

But the combination of release of the original, mouth-watering, and the title is impressive. Imagine - you come to visit, and you're so - in our hot trout with champagne sauce with caviar. Sounds? That's right!

Well, proceed!

What you will need:

• Just trout (I had Karelian)

• 2 spinach beam (large)

• a pair of bulbs

• butter

• Champagne sweet

• cream (preferably fatter)

• a little red caviar (I used a pike)

• Well and salt spices to taste

Burke first trout for stuffing. Remove the bone.

Then - undertake the stuffing.

In butter (I have already said that it improves the taste and flavor of spinach) pritushivaem spinach for three minutes, then add the finely chopped onion and continue to put out a little more.

Filling fills our trout and send it in the oven for 15 minutes at 180 degrees.

In parallel sauce.

The pan fry onion (large-ring) and add half a bottle of champagne. Thanks to the roasted onions champagne we get a slightly caramelized... ,.

It pour the cream and give a little boil, stirring occasionally.

Then the bow - is removed and the blender sauce does not break and whisk (some)

Add the eggs and... voila, the dish is ready.

Now a little about the replacements (I now own caviar arbitrarily replaced the pike, was too lazy to go to the store). If you cook the red trout, caviar is better to take the red. And if you have a white trout, that's it, then take without thinking pike caviar - red barks too sharp flavor that the white trout well, does not.

Bon Appetit!

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