MARINATED TROUT
Trucha Escabechada
Serves 4

4 trouts about 1/2 pound each
salt and ground pepper
flour for dusting
1 cup olive oil
3 peeled garlic cloves
2 bay leaves
2 tsp thyme
2 tb chopped fresh parsley
1 cup fish broth or clam juice
1 cup dry white wine
1 cup sherry vinegar

Clean and dry the trouts, leaving heads on. Season with salt and pepper. Dust with flour. Heat 1/2 cup of the oil in large skillet and fry the trouts over medium heat until golden brown and cooked through. Remove the trout to a shallow casserole and arrange attractively. Leave the oil in the skillet. Add remaining oil to the skillet and heat. Fry the garlic cloves until golden. Cool the oil. Add bay leaves, thyme and 1 tb of the parsley. Stir in the broth, wine, vinegar, salt and pepper. Bring to a boil and continue boiling until liquid is reduced by half. Pour over the trout. Cool and refrigerate at least 1 day. Serve cold, sprinkled with the remaining parsley. You can garnish with chopped pimientos de piquillo and aceitunas negras.