Filete de trucha asalmonada con salsa de chile seco y pepitas

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Filete de trucha asalmonada con salsa de chile seco y pepitas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Filete de trucha asalmonada con salsa de chile seco y pepitas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Filete de trucha asalmonada con salsa de chile seco y pepitas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Filete de trucha asalmonada con salsa de chile seco y pepitas is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Filete de trucha asalmonada con salsa de chile seco y pepitas estimated approx 15 min + reposo.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Filete de trucha asalmonada con salsa de chile seco y pepitas using 12 ingredients and 4 steps. Here is how you cook that.

Esta es una manera muy fácil de preparar los filetes de trucha asalmonada, que les da un sabor muy rico. La trucha asalmonada es mucho más barata que el salmón y además es de producción nacional, lo que reduce la huella de carbono de nuestro consumo. #saludable #DASH

Ingredients and spices that need to be Make ready to make Filete de trucha asalmonada con salsa de chile seco y pepitas:

1. 2 filetes trucha salmonada con piel
2. 1/4 taza leche
3. 1 cucharadita jugo de limón
4. 4 cucharaditas chile seco molido, chipotle, de árbol o el que prefieras
5. 1/2 cucharadita sal
6. 1/4 taza harina de arroz
7. 1 cucharadita mantequilla
8. 1 cucharada aceite de oliva
9. 2 cucharadas cebolla picada
10. 1/2 taza agua o caldo
11. 1 cucharadita salsa inglesa
12. 1 cucharada pepitas de calabaza tostadas

Instructions to make to make Filete de trucha asalmonada con salsa de chile seco y pepitas

1. Preparar los ingredientes. Revolver la leche con el limón, 2 cucharaditas de chile y la sal. Cubrir los filetes con la mezcla y dejar reposar media hora.
2. A la mitad del tiempo voltearlos para que se marinen bien de los dos lados. Escurrir los filetes y pasar por la harina de arroz. Calentar el aceite y freír los filetes.
3. Ya que estén bien dorados de un lado, freírlos del otro. Sacarlos del sartén y conservarlos calientes mientras se prepara la salsa. En el mismo sartén, fundir la mantequilla y agregar la cebolla a que se suavice. Añadir el resto del chile, el agua y la salsa inglesa.
4. Agregar el agua y la salsa inglesa y dejar que se concentre la salsa. Servir un filete en cada plato, bañar con la salsa y repartir las pepitas por encima.

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