Trout in cava

Today's recipe is very tasty, the cava sauce gives a different touch to fish, and in this case, with trout goes well, although it is rich with any fish that you have at home.

Ingredients for 2 servings:
- 2 trout ration
- 1/2 onion
- 1 leek
- 3.5 oz of cava
- 3.5 oz of cooking cream
- 3.5 oz of fish broth
- Salt
- Pepper
- Chopped parsley
- 1 tablespoon of margarine

Recipe:
- Clean the trout, remove the bones and cut into steaks.
- Add a little salt and reserve.
- In a skillet, heat the fish broth, add the cava and cream for cooking.
- Sprinkle some black pepper and stir well.
- Let cook for 15 minutes to reduce the sauce.
- Peel the onion and cut into squares.
- Peel the leek and cut it into slices, and then each slice in half.
- In a large skillet, heat the margarine until it becomes liquid over medium heat and fry the onion and leek until tender.
- Add the trout fillets and fry on both sides until ready.
- Pour the sauce over the trout fillets and cook two minutes.
- Serve and sprinkle some chopped parsley on top.

Bon appetit!