Wild trout from the Pyrenees

Name: Wild trout from the Pyrenees
Cook time: 10 min
Cuisine: Spanish recipes
Ingredients: 150 grams of trout from the Pyrenees; 2 almagro of eggplants cut into cubes; 10 grams of moonshine; 10 grams of trout eggs; 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

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 Preparation Share

Ingredients

Para el pescado

150 grams of trout from the Pyrenees
2 almagro of eggplants cut into cubes
10 grams of moonshine
10 grams of trout eggs

Para el adobo achiote

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.