INGREDIENTS
- – Rainbow trout 4 models.
- – 4 models carrots.
- – 2 models of onions.
- – 1 bundle of celery.
- – 1/2 chauchas.
- – 1 liter white wine.
- – 1L of oil.
- – 1L of alcohol vinegar.
- – Salt and pepper.
- – 4 potatoes for mashed.
- – 200 g black olives.
- – Do-it-yourself bread to chop a slice of bread.
- – 6 slices of uncooked ham and fry.
Take a look at the beautiful dish that cooking-recipeschefdanielferrada taught us to organize as we speak PICKED TROUT WITH BLACK OLIVE MASH AND RAW HAM .
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Process:
1.Prepare dinner the greens for 20 minutes with white wine, alcohol vinegar and oil in equal elements.
2.With the trout, clear, de-bone and lower into squares, season with salt and pepper and dredge in flour and seal on a griddle.
3.Then, course of half of the greens and preserve the remaining and blend with the trout. Prepare dinner for 10 minutes.
4.Course of the black olives and blend with the puree.
5.Toast a slice of do-it-yourself bread.
6.Fry uncooked ham slices.
7.Plate, now eat!.
