Trout surprises

Clean the trout, removing the head, skins and thorns. Reserve the backs.

Ingredients to make trout surprises:

2. Put some water in a casserole, add the leeks, the onion, the head, skins and thorns of the trout.

3. Sazona and let cook for 10 minutes. Put another casserole with water to boil. Scald the endibia leaves, drain them and reserve them.

4. Grove the chopped green asparagus in a pan with a little oil. Add a tablespoon of flour and saute briefly.

5. Pour the broth little by little while mixing and lets reduce for 5 minutes.

6. Cut the loins in half, place on top of each one, an endibia sheet and a slice of ham and wrap them with the Brick paste sheet.

7. Fry the packages in a pan with oil. It serves at the bottom of the fountain the asparagus sauce and places the trout surprises on top.

8. Trout is not lacking in any market, although it is more frequent to find it in the centrals and northern.

9. The origin of the supply must be sought in aquaculture or integral cultivation of trout.

10. Through this process they are guaranteed, among other qualities, its freshness and the availability of the product at any time of the year.