Recipes

• 4 trout of about 300 grams each
• 100 grams of pine kernels
• 150 grams of Iberian ham
• A little bit of fat
• Two cloves of garlic
• 1 dl of oil
• Chervil
• 1 tablespoon of Modena vinegar
• 1 potato

1. Wash the trout, cut into pieces and grill them
2. Cut the ham fry until is crispy
3. Fry the pine kernels

1. Heat a pan with the oil, the fat and the 2 cloves of garlic
2. Cook it until the garlic is golden
3. Let it cool and add the vinegar
4. Set aside
5. Heat up in the last moment

Put the trout on the plate, adding the sauce, the ham, the pine kernels and the potato pieces