Trouts Aranese style
In a stainless steel pot we put together the parsley (finely chopped), salt, pepper and a bit of tarragon together with ¾ of vinegar and ¼ of water and finally, 70 grs of lard. When it starts boiling, we bring down the heat and leave it for 10 minutes at a low temperature. At the same time, we fry the trouts in a frying pan with a bit of lard but just a bit so they are still mostly uncooked. Pre-heat the oven at a medium temperature and introduce the trouts covered by the sauce and cook them for 15 minutes.