INGREDIENTS
- Time:
- – Flour 200 g.
- – Semolin 300 g.
- – Eggs 5 models.
- – Dill to print the dough.
- Stuffed:
- – Salt and pepper to style.
- – Chopped ciboulette 1 spoon.
- – Fished 1 boneless fillet.
- – Butter 1 tbsp.
- – Carrots 1 unit.
- – Onion in brunoise 1 unit.
- Salsa:
- – Milk cream 1 cup.
- – Garlic 2 cloves.
- – Salt and pepper to style.
- – Cognac 5 cdas.
- – Dill to style.
Are you up for some good trout sorrentinos? With dill and chives, in a spectacular cognac cream.
Time:
- Make a bun by combining all of the elements besides the dill.
- Let it relaxation and stretch in pastalinda, when the specified level is reached, place the dill leaves, being cautious with the stems, put a strip of dough on prime and flatten with a stick to stay them collectively, go via pastalinda and that is it.
Stuffed:
- In a frying pan with scorching butter, sauté the beforehand chopped onion in brunoise.
- Add the chopped or grated carrots in the identical approach and season with salt and pepper.
- Cook dinner the coarsely chopped fish.
- Add the chives, salt, pepper and blend. Let cool.
