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1 salmon trout
100 ml. (3 1/2 fl oz) olive oil)
1/2 onion
1 clove of garlic
5 sage leaves
2 tablespoons red wine vinegar
250 ml. (8 fl oz) white wine
1 tablesoon flour
salt
Wash the trout and season with salt inside. Heat the olive oil in
on non-stick pan. Add onion half and garlic and fry intil the
onion is lightly browned. Add the trout and fry on both sides for
10 minutes until golden brown. Remove the trout and set aside.
Place the sage leaves in the pan and saute. In a little bowl, stir
the vinegar and the wine and blend in the flour; pour into the
frypan. Mix well with the oil a nd simmer for 6 to 7 minutes. Season
with salt to taste and pass the sauce through a sieve. Bone the
trout and place on a plate. Pour on the sauce. For serving, garnish
with steamed vegetables as desired.
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