Pickled trout (Escabeche)
Difficulty: Media
4 trout, 2 medium onions, garlic teeth, laurel, 1 thyme and rosemary, pepper grains, 1 nail, sweet pepper, salt, white wine, vinegar and extra virgin olive oil.
Preparation
The salt trout is seasoned, the salt trout is flattened and cold in strong oil and we reserve. In the remaining oil we cast the onion cut in juliana, the laminated carrot, the garlic, the laurel, the pepper, the thyme branch, rosemary, nail and stew over slow heat.
We add sweet pepper and a glass of white wine, let us reduce, and we incorporate water, let us cook for 10 or 15 minutes and recite salt. We put the vinegar to taste, let it cook 5 minutes and sprinkle the scrubbing into the trout, covering them and letting it macerate before consuming them not less than 24 hours.
