Season the trout and place them in a fountain.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to do roasted trout with potatoes and green mojo: |
| 4 trout ½ kg of small potatoes 1 glass of white wine 4 teeth of garlic water virgin extra hojiblanca vinegar salt black pepper in grain ½ teaspoon of cumin ½ teaspoon of coriander seeds Parsley |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients to do roasted trout with potatoes and green mojo:
2. Pour the wine and a stream of oil.
3. crush the pepper grains with a knife and add them to the source.
4. Let macerate for 15 minutes.
5. Clean the Patatitas, place them in a casserole, add a pair of handfuls of salt, pour water almost to cover and tell them for approximately 20 minutes.
6. Remove the water from the casserole and leave them over low heat to dry.
7. Tápalas with a cloth and reserve them.
8. Place the trout in a source suitable for the oven, laugh with part of the maceration liquid and rose them in the oven (previously heated) to 200ºC for 10 minutes.
9. For the Green Mojo, itch the garlic cloves and place them in a mortar.
10. Add a little salt, a hint of cumin and cilantro in grain, some shields of chopped coriander and all good.
11. Pour a little oil, vinegar and water and mix.
12. Serve the trouts in a fountain and spray them with the liquid of the source.
13. Accompany them with the potatoes cut in half and watered with the green mojo.
14. decorate with a parsley branch.
15. It serves and rest of mojo in a saucera.
16. The coriander seeds, which are really dried fruits.
17. They are used as a spice, while the leaves, intense green, small and slightly rounded, are used as a condiment.
18. They have a stronger flavor than that of the seeds.
19. For 4 people.
