Esqueixada de Montaña Cured Trout With Tomato Black Olive and Onion
Ingredients
- 1 lemon
- 1½ teaspoon honey
- ½ teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- 2 large super-ripe tomatoes (10 ounces)
- 2 garlic cloves, minced
- 1 large rosemary sprig
- 1 teaspoon kosher salt
- ½ cup extra-virgin olive oil
- 1 pound trout fillets, pin bones removed
- ¼ cup gin
- 8 juniper berries, crushed with the flat side of a knife
- 1 teaspoon black peppercorns, crushed
- ½ cup kosher salt
- ½ cup granulated sugar
- 3 tablespoons Lemon Vinaigrette
- ¼ cup thinly sliced sweet onion
- ¼ cup diced pitted Kalamata olives
- 1 lemon
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments