The trout tomato stew is an exquisite dish that combines the freshness of the trout with the richness of tomatoes and a touch of red wine. Prepared with delicacy and care, this recipe offers a culinary experience that will delight your palate. Feel encouraged to surprise your guests with this delicious creation.
The trout should be scaled and washed, rubbed with lemon, and marinated in lemon juice, pepper, and salt for two hours.
Then, cut in half, coat with flour, and fry in hot oil.
Meanwhile, chop onions and sauté with aromatic herbs and grated tomatoes.
Finally, bake together with wine and serve with rice and french fries, a delightful combination to enjoy with family.
Trout Tomato Stew
Ingredients
4 Large trout
4 Potatoes
1 cup of Rice
1 Head of lettuce
2 Onions and half
4 Tomatoes
½ cup of Sifted flour
2 Lemons
½ cup of Red wine
1 pinch of Oregano
1 pinch of Chopped parsley
1 Small piece of chopped celery
1 pinch of Chopped huacatay
1 pinch of White pepper
1 Clove of garlic
1 pinch of Salt
Oil
Preparation
Step 1 : The trout should be scaled and washed, rubbed with lemon, and marinated in lemon juice, pepper, and salt for two hours.
Step 2 : Next, cut in half, coat with flour, and fry in a pan with hot oil.
Step 3 : Meanwhile, chop two onions and sauté until translucent.
Step 4 : Add oregano, parsley, celery, huacatay, and a pinch of salt.
Step 5 : Peel three tomatoes, grate over the previous mixture, and cook over low heat for five minutes, stirring with a wooden spoon.
Step 6 : Place the seasoned trout with the sauté in a buttered oven dish, add wine, cover, and cook over low heat for ten minutes.
Step 7 : Meanwhile, wash and toast the rice in a dry skillet, add chopped garlic and grated onion, then cook in a pot with hot water and salt until done.
Step 8 : Wash and chop lettuce, peel potatoes, cook in hot salted water, slice, and fry.
Step 9 : When serving, accompany the trout with its tomato sauce, potatoes, rice, and lettuce.
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