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Trout in pickling brine
Recipe
Ingredients
- 4 trout
- 2 medium sized onions
- A few cloves of garlic
- Bay leaf
- 1 sprig of thyme and rosemary
- A few peppercorns
- 1 clove
- Paprika, salt, white wine, vinegar and extra virgin olive oil
Preparation
Season the trout with salt, coat in flour, fry in oil over a high heat and set it aside. Cut the onion into julienne strips and along with the sliced carrot, garlic, bay leaf, pepper, sprig of thyme, rosemary and cloves add it to the remaining oil and gently fry over a slow heat.
Add the paprika and a small glass of white wine, leave to reduce, and then add water, leaving to cook for between 10 and 15 minutes, adding salt as desired. Add vinegar as desired, cook for 5 minutes and pour the pickling brine over the trout, covering it, and allow it to marinate for at least 24 hours prior to consumption.
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