Wild trout from the Pyrenees soasada with marinade of achiote, chickweed and eggplant from Almagro

26/November/2018
Dinner

Difficulty

Spicy

The Executive Chef of Santerra Restaurant, Miguel Carretero, teaches us to prepare an original dish of wild trout from the Pyrenees soasada with ​​adobo of achiote , chickweed and aubergine de Almagro. Enjoy your meal!

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Ingredients

for the fish:

  • 150 gr wild trout from the Pyrenees
  • 2 Almagro eggplants cut into cubes
  • 10 gr moonshine

for the fish

  • 10 gr trout eggs

For achiote marinade:

  • 100 gr 13079

For the achiote marinade:

  • 50 ml hot water
  • 50 ml lemon juice
  • 40 gr honney

For the abodo marinade:

  • 30 ml 13079

For the adobo marinade:

  • 2 gr salt

Instructions

  1. Dilute the achiote in the hot water, and add the rest of the ingredients. We crush and strain.
Wild trout from the Pyrenees soasada with marinade of achiote, chickweed and eggplant from Almagro
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