We clean, empty and wash the trout.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make stuffed trouts and temperate almond vinaigrette: |
| For 4 people :: 4 Truchas de ration 8 fine slices of bacon salt 8 tablespoons of olive oil 2 tablespoons of flour | Temperate almond vinaret :: 150 grams of fillet almond 50 grams of raisins without pepita 3 tablespoons of balsamic vinegar or modena 2 tablespoons of brown sugar 4 tablespoons of virgin virgin olive oil |
Ingredients to make stuffed trouts and temperate almond vinaigrette:
2. We leave them slightly inside and out.
3. We flour the trout and fry them in oil, care that they do not break when turning.
4. It is enough to brown the outside and the interior is almost raw.
5. We take them out of the pan and put them in a baking sheet.
6. We introduce 2 fine slices of bacon in each trout.
7. We put the trout in the oven at 200º C for 15 minutes to finish cooking the interior of the fish.
8. To elaborate the temperate vinaigrette we proceed as follows.
9. In a non-stringent pan, we heat the 4 tablespoons of olive oil together with the fillet almonds and raisins.
10. When they begin to take color we add the brown sugar and when it falls apart we take out the pan and add the 3 tablespoons of balsamic vinegar.
11. We remove and let a light caramel form.
12. We put it to the point of salt and keep in a place near the heat until the time of use.
13. We take out the trout from the oven and sack with the temperate vinaigrette.
