Title: Salad Of Pickled Trout (Truchas Escabechadas)
Categories: Salad Fish Chef Trout
Yield: 4 Servings

2		Brook trout fillets, about
200	g	Each, all bones and skin
		Removed
		Salt and freshly ground
		Pepper
1/4	c	Extra virgin olive oil
2	tb	Plain flour
10		Whole cloves garlic
8		Black peppercorns
4		Bay leaves
3/4	ts	Paprika
1/4	c	Water
1/2	c	White wine vinegar

Place the trout fillets on a plate, season lightly with salt and pepper and set aside for IO minutes. Heat a large frying pan with the olive oil. Dust both sides of the trout fillets with the flour and when the oil is sizzling, add the trout and fry for 2 minutes on each side until golden. Remove the trout to a plate and set aside. Return the frying pan to the stove over medium heat. Add the garlic, peppercorns and bay leaves to the pan and saute until the garlic is golden brown, 4 to 5 mins. Add the paprika and remove the pan from the heat immediately. When the mixture has cooled slightly add the water and vinegar to the pan, return to the stove and reduce the liquid by 1/4. Pour the mixture over the trout, cover and set aside for 2 hours before serving. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue Jan'94

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