La hueva de trucha es una exquisitez que se consigue en el tiempo del desove que en México es de septiembre a noviembre. Los hígados de trucha (ver receta siguiente) se consiguen todo el año. Estas dos recetas de suma sencillez y elegancia, son de un gran cocinero y gourmet, Michel Duroin, chef del Hotel Camino Real de la Ciudad de México.
Comensales: 6-8 personas Tiempo de preparación: 5 minutos
Utensilios: Recipiente, charola de presentación.
500 gramos de hueva de trucha; 24 tostaditas de tortilla o totopos; 3 cucharadas de jugo de limón; 4 cucharadas de aceite de maíz; 1 cucharadita de chile verde asado, desvendo y picado muy fino (opcional); sal y pimienta a gusto. ' Se hace una vinagreta mezclando sal, pimienta, limón, chile y aceite. • Con cuidado se mezcla con la hueva de trucha. • Al momento de servir se pone la hueva preparada sobre las tostaditas.
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