Cuenca style marinated trout | ||||
âTrucha escabechadaâ |
| |||
Ingredients for 4 people:4 trout 1 cup of olive oil ½ cup of vinegar 1/2 cup of water 1 onion 1 big carrot 6 peppercorns 2 garlic cloves 2 bay leaves Salt and pepper Preparation:Clean the trout and season with salt and pepper. Cover in flour and fry in a pan with hot olive oil. Cut the onion into thin slices and the carrot into thin rounds. Chop the garlic and add to the pan with the onion, carrot, bay leaves and peppercorns. Stir well. Take off the heat for a moment and add the vinegar and the water. Then put back on the ring for a further 3 minutes. Put all in a clay pan making sure the trout are completely covered with the liquid. Leave to cool (the fish is now preserved and will keep for a few days if left in a cold place.) To serve, heat slightly until warm. | ||||
| ||||
