Divide the trout into two parts the head on one side and the tail on the other, salar and fry in abundant oil. Remove them to a casserole and spress the lemon above the oil of the pan is thrown away.
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| Ingredients to make trout. In Gaztelu sauce: |
| 4 Ration trout for the sauce 1 onion 1 leek 2 green peppers 1 lemon |
Ingredients to make trout. In Gaztelu sauce:
2. In the same SRTEN we make new oil and poach the Berduras over low heat when they are soft, the beard turns on the trout per last one we put the casserole on the fire for 3 minutes moving continuously so that the flavors are mixed.
3. To present this dish we will take out a white porcelain tray and put the trout pieces in the center adorning with the sauce around
4. For 4 people.
