Stretch the loins of clean and rebounded trout and make a roll with them.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to do the Navarra: |
| 8 TRUCH LOMO 8 LANCHA SERRANO HAM 4 SOPERA TOMATO SAURE 4 ud. Piquillo pepper 1 pinca maizena fish broth for the garnition 1 ud. Red pepper 1 ud. green pepper 1 ud. yellow pepper confithed potatoes |
Ingredients to do the Navarra:
2. Wrap each roll with a slice of ham.
3. It is not necessary to save the fish, because the ham will contribute the necessary salt.
4. In a pan with a little oil brown the trout, which will then end in the oven, at medium temperature.
5. For sarsalicuar the piquillo peppers with tomato sauce and a little fish broth, slightly bind with a little cornstarch.
6. Give the salt point to the sauce and pass it through a fine strainer.
7. For the garnicio with three peppers: red, green, and yellow, prepare the pipeda: sauté the chopped peppers with a little oil.
8. You can also accompany the fish confitred potato balls, that is, cooked in oil.
9. To present the dish put some sauce and peppers in a source.
10. Place the potatoes and on them, the trout.
