Delicate trout in a creamy sauce with spinach and cherry tomatoes Ingredients: Olive oil Trout Spices to taste Garlic 3 cloves Cherry tomatoes 150 gr Spinach 200 gr 100 ml cream 33% Cheese (here suluguni) – 60 gr Cooking: Heat a large frying pan with olive oil on high heat Remove the skin from the trout, salt and pepper on both sides. Fry on both sides for 5 minutes each. We spread it on paper towels and let it lie down. Peel the garlic, chop finely and put in a hot pan. Cut the tomatoes in half and add to the skillet. Add chopped spinach, cover and simmer. Pour in the cream, sprinkle with cheese, mix and spread the fish. Real Food | # dinner # fish.
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February 2, 2022
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