Peel and chop the onion and peppers in Julian. Laminar the garlic and put these ingredients to poach with a little oil.
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| Ingredients to do trout and potato milhojas: |
| 600 g trout fillet 2 onions 1 clove of garlic 1 pimient Oregano in branches saffron black pep |
Ingredients to do trout and potato milhojas:
2. season with salt and oregano; When they are soft water with the wine and let cook over low heat.
3. Peel the potatoes and cut into fine slices; Throw in the pan and let them make, covered, until the sauce is consumed. Rectify the salt point and add pepper.
4. Sauté chopped and peeled tomatoes with a little oil. Add the laurel and saffron. Season with salt and sugar and leave 15 minutes over low heat.
5. adding a little vegetable broth with the dissolved corn. When the sauce is at its point, go through a Chinese or strainer and reserve temperate.
6. Mount the cakes with rings of five or six centimeters in diameter on an oven source lined with greased paper.
7. Cut the trout fillets into pieces five centimeters long and salt and pepper. Fill the hoops with an vegetable julienne bottom; cover them with potato slices and fish fillets.
8. Introduce in the oven for 15 minutes (preheated at 180 ° C and cover the cakes with aluminum foil). With the help of a spatula.
9. Place each cake on the individual dish and sauce with the crushed tomato (carefully remove the hoop.
10. passing a knife through the edges if necessary). Decorate with a sprig of oregano.
