Wild trout from the pyrenees soasada with marinade of achiote, chickweed and eggplant from almagro

Spanish recipes

Seafood

Dinner

Easy

10'

Chef: Miguel Carretero

The Executive Chef of the Santerra Restaurant, Miguel Carretero, teaches us to prepare an original dish of wild trout from the Pyrenees roasted with achiote marinade, chickweed and almagro aubergine. Enjoy your meal!

Ingredients Preparation Share

Ingredients

Rations:

For the 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

Preparation

  1. Dilute the achiote in the hot water, and add the rest of the ingredients. We crush and strain

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