Cooking trout in Escabehce is much simpler than it seems and you will taste this rich aromatized fish with the spices you want, in addition to other ingredients that we show below. Keep reading and learn with recipesgratis.net to make this trout recipe.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make trout in pickle: |
| ½ onion unit 1 pinch of thyme and parsley ½ glass of olive oil 1 pinch of pepper in grain 1 pinch of salt 1 unit of clove of smell 2 cloves of garlic ½ lemon unit 4 units of trout 1 laurel leaf 1 handful of flour to rebozar ½ glass of vinegar ½ glass of water |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, stew |
Ingredients to make trout in pickle:
1. The first thing we must do is clean the trout, season them to taste, pass them through the flour and fry them with the oil once hot over medium heat.
2. Once the trouts are brown on both sides, remove them and reserve them for later. Now is the time to prepare the pickle. To do this, cut the lemon into slices, the onion in julienne and itch the garlic teeth. In the same casserole or pan where you freis the trout, sauté the onion and chopped garlic now.
3. When the onion becomes transparent, add some pepper grains, the bay leaf, the lemon slices, a pinch of salt and the rest of the spices to taste. Let it cook for a few seconds and pour the vinegar and water. Move everything and incorporate the trout, let it cook for 10 minutes over medium heat.
4. When the pickled trouts are ready, remove the casserole from the heat and let it cool to serve them. Even if you wish, you can reserve them in the refrigerator so that they are very cold when eating them. It serves the trout with a little juice of the preparation or without anything, as you want, and some slices of lemon. You can also accompany them with a salad to your liking.
