Method:

1. Start by washing the potatoes, skin included, under the tap. Cook them in a pot with boiling water and salt for approximate 20 minutes. When cooked, take them off the heat and let them cool down before peeling them. Reserve.

2. Skin the trout fillets and cut them in dices of 3 cm each side.

3. Sweat the onions, the carrots and the garlic cloves in a shallow casserole together with the 60 grammes of olive oil. After 10 minutes, take it off the heat, add the pimentón and stir well. Leave aside to cool down.

4. Add the trout to the casserole, together with the bay leaves, the parsley, the thyme, the peppercorns and the boiled potatoes.

5. In a different pot, mix 1200 grammes of olive oil with 600 grammes of cider vinegar. Season it well with salt flakes and bring it to boil.

6. When it starts boiling, take it off the heat and pour it over the trout and the vegetables. Cover the casserole and let it cool down completely before serving.