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Lake Tahoe Salmon Trout Salad

1 Salmon trout
100 ml (3 1/2 fl oz) olive oil)
1/2 Onion
1 Clove of garlic
5 Sage leaves
2 tb Red wine vinegar
250 ml (8 fl oz) white wine
1 Tablesoon flour

Wash the trout and season with salt inside. Heat the olive oil in on non-stick pan.

Add onion half and garlic and fry intil the onion is lightly browned. Add the trout and fry on both sides for 10 minutes until golden brown. Remove the trout and set aside. Place the sage leaves in the pan and saute. In a little bowl, stir the vinegar and the wine and blend in the flour; pour into the frypan. Mix well with the oil a nd simmer for 6 to 7 minutes. Season with salt to taste and pass the sauce through a sieve. Bone the trout and place on a plate. Pour on the sauce. For serving, garnish with steamed vegetables as desired.

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