Send this article by mail Printable version of this article Printable version

Trutas de Escabeche ’ Trout with escabeche sauce

- 4 fresh trout
- 1 leek
- 2 carrots
- 1 onion
- 3 cloves garlic
- 1/2 glass wine vinegar
- 1 glass dry white wine
- 4 tablespoons Bio Planète extra virgin olive oil from Portugal
- 2 bay leaves
- 1 tablespoon fresh thyme
- Whole black pepper
- Lettuce or mixed salad leaves

Wash and dry the trout. Brown them in the Portuguese olive oil and put to one side.

Wash and dry the trout. Brown them in the Portuguese olive oil and put to one side. Finely slice the onion, garlic and leek and sauté them. Add the spices, vinegar, wine and salt. Simmer for about 10 minutes and leave to cool.

Pour the sauce over the fish and leave to marinade overnight in the fridge. Serve on a bed of lettuce, or mixed salad leaves.


Legal notice

BIO PLANETE - F.J. MOOG SAS - Route de Limoux 11150 Bram (F) - T +33 (0)4 68 76 70 60 - F +33 (0)4 68 76 70 69 - info@bioplanete.com