Andalusian garlic trout | Trucha al Jerez style

Name: Andalusian garlic trout | Trucha al Jerez style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Spanyol konyha
Ingredients: 2 pcs Trout; 4 cloves Garlic; 100 ml Dry white wine; 4 tbsp Extra virgin olive oil; 2 tbsp All-purpose flour; 1 bunch Fresh parsley; 1 tsp Salt; 0.5 tsp Ground black pepper

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25 min

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Kifli Kukták

Klasszikus andalúz halétel ropogósra sült pisztránggal, illatos fokhagymás és száraz fehérboros mártással, friss petrezselyemmel gazdagítva. Könnyű, elegáns mediterrán fogás a spanyol konyha szerelmeseinek.

Ingredients

Price per portion:HUF 2,519.35

Ingredients

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Trout 2 db Pisztráng

Garlic 4 gerezd Fokhagyma

Dry white wine 100 ml Száraz fehérbor

Extra virgin olive oil 4 evőkanál Extra szűz olívaolaj

All-purpose flour 2 evőkanál Búzafinomliszt

Fresh parsley 1 csokor Friss petrezselyemzöld

Ground black pepper 0.5 teáskanál Őrölt fekete bors

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Salt 1 teáskanál Só

Preparation method

Rinse the ready-to-cook, gutted trout thoroughly with cold water, then pat completely dry inside and out with paper towels. Make 2-3 shallow, diagonal cuts on both sides.

Season the fish inside and out with the measured salt and pepper, then lightly coat in the all-purpose flour, gently shaking off any excess.

Heat 3 tablespoons of extra virgin olive oil in a spacious, heavy-bottomed skillet over medium heat. Place the trout in the pan and fry for about 4-5 minutes on each side until the skin is nicely golden brown and crispy. Then carefully transfer the fish to a warm plate and keep warm.