Wild trout from the Pyrenees
Spanish recipes
Seafood
Dinner
Easy
10'
Chef
Miguel Carretero
The Executive Chef of Santerra Restaurant, Miguel Carretero, teaches us how to prepare an original dish of wild trout from the Pyrenees with achiote marinade, chickpeas and almagro eggplant. Enjoy your meal!
Ingredients
For fish
- 150 grams of trout from the Pyrenees
- 2 almagro of eggplants cut into cubes
- 10 grams of moonshine
- 10 grams of trout eggs
For annatto marinade
- 100 grams of Nativo Achiote Paste
- 50 ml of hot wate
- 50 ml of lemon juice
- 40 grams of honey
- 30 ml of Chipotle Peppers Hot Sauce
- 2 grams of salt
Preparation
- Dilute the achiote in hot water and add the rest of the ingredients: lemon juice, chipotle sauce, honey, the achiote paste, then grind and strain all together.
- We spread this mixture over the trout and chef Miguel Carretero, in a video, shows us how to flambé the trout for plating.
- Accompany the eggplant dish and the trout eggs with the chickpeas.
