Trucha de Salento, Colombia (Trout from Solento, Colombia)

  • Cooking oil 
  • 4 fresh trout cleaned, gutted and boned and butterflied
  • Salt and freshly ground black pepper
  • 1 lemon, freshly grated zest only
  • 1 dried chilli
  • 3 garlic cloves, finely sliced
  • 200 ml dry white wine
  • 500ml of fresh milk
  • 4 tbsp of soft creamy cheese (mascarpone would be very good)
  • Chopped basil

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1. Choose a saucepan large enough for your trout. Cooking one trout at a time is fine.

2. Season the trout with salt and pepper and place in the pan with a good glug of cooking oil. Heat quickly on both sides to seal the fish on both sides.

3. Now add the lemon zest, chilli and garlic, and fry gently to allow the flavours to develop (about 1-2 minutes).

4. Add the wine and milk, and increase the heat to bring to the boil. Immediately reduce to a very gentle simmer and cover with the lid slightly off.

5. Poach the fillets until just cooked through 4 or 5 minutes should be good depending on their thickness.

6. When done, the flesh will start to flake gently and the sauce will appear slightly curdled.

7. Transfer the fish to some warm serving plates.

8. Now spoon in your cheese into the pan and stir into the sauce.

9. Serve the trout with plenty of the sauce over and a some patacones on the side.

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This entry was posted on Wednesday, October 15th, 2008 at 11:05 and is filed under Colombian Recipes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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