4 trout 10% glaze 300-350 g/piece
1 lemon
2 tbsp extra virgin olive oil Basso
Salt to taste
Black pepper whole Kotányi Gastro
0,8 kg potato cubes homemade Bravas Aviko
Frying oil for frying
Chimichurri: 50 g fresh parsley greens, 20 g fresh coriander greens, 1 tsp dried oregano, 3 tsp Maldon salt, 3 tbsp red wine vinegar, 185 g good quality olive oil, 2 tbsp fresh lemon juice, 3 cloves garlic, 0.5 head purple onion
Clean, wash and pat dry the fish. Brush the trout with olive oil, sprinkle with coarse sea salt and freshly ground black pepper. Tuck parsley and lemon wedges inside. Cook over charcoal for about 6-8 minutes per side. For the dipping sauce, blend the ingredients together and pour into serving dishes. Meanwhile, fry the potatoes as a side dish. Serve fresh and warm.
