Ingredients

· 4 Trout

· 1 onion

· 1 clove garlic

· 1/2 cup white wine

· 150 g mushrooms

· 2 tablespoons cream

· 3 tablespoons butter

· Tarragon powder

· White pepper

· Salt

Heat a tablespoon of butter in a skillet and gilded onion and garlic peeled and chopped. Once we take a bit of gold salt and pepper.

Then wash the mushrooms well and put them in a saucepan with 1 / 4 cup water, along with wine, half a teaspoon of butter, tarragon powder and some salt. I bake for 10 minutes.

Apart wash the trout, the viscera were removed, dried them with paper towels and sprinkled inside and out.

We put in a dish and the fried onions and garlic on top, place the trout. We spread the sauce with mushrooms, cover with foil and bake at 180 º for 10 minutes. Then draw from the oven, I remove the skin from the head to tail and put them in a dish, keeping the heat.

Finally, we put the sauce in a baking pan with the cream and boil over high heat until it becomes creamy. Remove from heat and incorporate the remaining butter while beating.

Pour the sauce over trout and serve.