Trout in pickling brine

In these sierras, trout from the local rivers is usually eaten on the same day that it is caught. However, at times when catches are plentiful, pickling brine is one way of preserving fish over short periods of time, for a few days at most.

Pickling brine can be consumed cold. Furthermore, its seasoning affords a refreshing sensation in the mouth.

Trout usually takes the form of rainbow trout reared in fish farms, which resemble the common indigenous trout caught in rivers.


. 4 trout
. 2 medium sized onions
. A few cloves of garlic
. Bay leaf
. 1 sprig of thyme and rosemary
. A few peppercorns
. 1 clove
. Paprika, salt, white wine, vinegar and extra virgin olive oil


Season the trout with salt, coat in flour, fry in oil over a high heat and set it aside. Cut the onion into julienne strips and along with the sliced carrot, garlic, bay leaf, pepper, sprig of thyme, rosemary and cloves add it to the remaining oil and gently fry over a slow heat.

Add the paprika and a small glass of white wine, leave to reduce, and then add water, leaving to cook for between 10 and 15 minutes, adding salt as desired. Add vinegar as desired, cook for 5 minutes and pour the pickling brine over the trout, covering it, and allow it to marinate for at least 24 hours prior to consumption.


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