Slow-cooked trout

A subtle way to cook trout. The Hojiblanca olive oil adds a fruity and fresh aroma.

Slow-cooked trout

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olive oil, Hojiblanca



salt and pepper

Preparation method

  • Preheat the oven to 70°C.
  • Cut the fillets from the trout using a very sharp knife to prevent as little damage to the fish as possible. 
  • Season the trout fillets to taste with salt and pepper.
  • Sprinkle olive oil over the fillets and cover with plastic film.
  • Cook the fish in an oven until the core temperature reaches 60°C. This will take approximately 30 minutes.

Serving suggestions

  • With components of fennel, mussels, prawns, and white wine sauce.
  • With components of artichoke, mushrooms, fennel, and citrus.

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