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Jorge Esparis is a nerve chef who likes to share his most "beastly" recipes, as he explains from his kitchen. In this case it recovers a river fish that combines perfectly with different products of the countryside. Mushrooms and piparras create a harmoniously executed set that brings surprising flavors.
1.Macerate trout loms with curry and thyme
2.Wash the mushrooms thoroughly and sauté them with olive oil and chopped garlic
3.When trout are macerated, splash and grilled cooking
4.Place the sauteed mushrooms in the garlic on a plate and serve the fish on top
5.Clean and chop the piparras into arites and crown the trout with them
"Jorge Esparis recovers a river fish that combines perfectly with different products from the countryside"