Trout with sauce is a great option for a delicious holiday dinner in a matter of minutes. You can pickle red fish the day before, the fish is baked in the oven very quickly. At this time, we cook white sauce on the stove, pour it over the finished trout and - voila! - you can invite guests to the table!
Trout in sauce in the oven is a dish that became famous initially in the countries of the northern or Pacific coast. Trout is a type of another red fish, salmon. The natural habitat of river trout is the fresh waters of the Pacific coast, but subsequently this species of red fish has spread to other habitats around the world.
As for the white sauce, it originated from France. In the cuisine of this country, there are a large number of recipes with white sauce, or bechamel sauce. It is said about the origin of the sauce that it became known in 1533, during the wedding feast of Catherine de Medici, a native of Florence, and the French prince Heinrich de Valois, the future King of France Henry II. Due to its taste and almost complete absence of bones, trout is widely used in restaurant and home cooking, and white sauce gives it juiciness and a delicate creamy texture.
Recipes such as the recipe for trout in the oven with sauce are needed by every housewife. In addition to the fact that it is very easy to prepare and the taste of this dish is not inferior to restaurant ones, it is also incredibly healthy. The high content of omega-fatty acids and amino acids help the human body fight atherosclerosis and cancer, remove harmful cholesterol and are a building material for protein. Fast, tasty, healthy - what else can a hostess dream of?!