Slow-cooked trout
A subtle way to cook trout. The Hojiblanca olive oil adds a fruity and fresh aroma.
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Ingredients
|
1 |
|
trout |
|
50 |
ml |
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.