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Preheat oven to 180 ° C. Cover ramekins containing 150
ml with butter.
Flans: Peel the onions. Chop onions and trout fillets. Sauté both
in 1 tbsp. oil, douse with beef stock and cream and simmer for about 6
minutes. Remove from heat and puree with a hand blender finely. Fold in
eggs and yolk and puree again. Season with salt and pepper and fill the
ramekins.
Set ramekins in a skillet with a thin bottom and fill with enough
boiling water they are half-height in the water. Simmer flans in oven
for about 30 minutes.
Sauce: Peel and dice cucumber. Peel onion and chop finely. Fry
onion and dill, douse with beefstock and simmer about 3 minutes. Stir in
sour cream, mix the sauce, season with salt and lemon juice. Stir in
diced cucumber and simmer briefly.
Remove flans from ramekins and serve with the sauce. Garnish with dill. |
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