Trout Recipe

TROUT IN TERIYAKI SAUCE

4 servings

Ingredients:

4 whole Gourmar Trout butterfly style, without bones
1 cup of teriyaki sauce

Directions:

Place the Trout on a flat baking tray, dip in sauce and let it rest in the refrigerator a minimum of three hours, preferably over night. Remove it from the marinate and reserve. Preheat the oven at 200 C, bake the fish close to the grill about 10 minutes. At 5, 8 and 10 minutes open the oven and sprinkle a little bit of the marinate we have saved, bake one more minute and get it out of the oven.

Serve with rice, boiled vegetables or baked potatoes.

TROUT MEXICAN STYLE

4 servings

Ingredients:

4 Whole Gourmar Trout butterfly style without bones
2 Brussels sprouts
1 Big onion
1 cup of whole kernel corn
5 tomatoes
4 spoon of chopped cilantro
1 Jalapeño Chile
1 bay leaf
salt
White Pepper

Directions:

Season the Trout, cut the Brussels sprouts, the onions and seedless tomatoes in small squares. Fry in a little bit of oil, 3/4 of the onion, add the Brussels sprouts and then the whole kernel corn, add the tomatoes in squares salt and pepper.

When it is seasoned, fill the Trout with the mixture, prepare de sauce, fry the remainig onions and add one liquefied tomatoes with some water and consomme. Cook the cilantro until it thickens a bit.

Bake the Trout in the grill. When ready, dip with the sauce.

It can be served with Mexican style rice or mashed potatoes.

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