- 2 trout
- 1 kg. coarse salt
For the vinaigrette:
- Maille Dijon Mustard
- 1 lemon
- Olive oil
- Cider vinegar
- Carefully remove the bones from the trout, making sure not to leave single one. Also remove the skin, being careful not to damage the fish fillets. In the picture, we have kept the skin: you can then remove it just before eating.
- Clean the fillets and lay them out on a bed of coarse salt and cover completely with remaining salt. Leave to marinate for 45 minutes.
- Remove all the the salt and serve the trout with salad and a good splash of olive oil.
This typical Riojan calls for a good Rioja wine.