Season trout and place them in a bowl. Pour the wine and a splash of oil. Crush peppercorns with a knife and add them to the source. Left to macerate during 15 minutes.
Clean the potatoes, place in a pan, Add a couple of handfuls of salt, pour water almost to cover and cook them during 20 minutes approximately. Remove the water from the Pan and leave them over low heat so dry well. Cover them with a cloth and set aside.
Place the trout in a suitable oven dish, water them with part of the liquid of maceration and roast in the oven (warmed) 200 ° c during 10 minutes.
For the Green Sauce, chop the garlic cloves and place them in a mortar, Add a little salt, a pinch of cumin and coriander in grain, a few sprigs of coriander chopped and maja all good. Pour a little oil, vinegar and water mixture.
Serves the trout in a bowl and sprinkle them with the liquid supply. Accompany them with potatoes, halved and sprinkled with green mojo. Decorate with a sprig of parsley. Serves e rest of sauce in a gravy boat.
The seeds of coriander, that you really are your dried fruits, they are used as a spice, While the leaves, intense Green, small and slightly rounded, they are used as a condiment and are stronger than the seeds taste.
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