Marinate the trout fillets: season with salt, aromatic herbs and brown sugar and leave to marinate for at least a few hours, cover with apple vinegar and Nosiola, leaving them covered for another couple of hours.Brief Description
Remove them and brown in DOP Garda Trentino extra virgin olive oil.
Deglaze with the Nosiola and set aside to cool.
Toast the bread slices using the “Pagnotta della Valle dei Laghi”, cover with the trout and the vegetable julienne - prepared using carrots, celeriac and zucchini cut into sticks and cooked in a pan with a little extra virgin olive oil and salt to taste.
The three elements of Valle dei Laghi meet in this recipe to make a delicate but consistent dish. Water, soil and wine are represented by three noble ambassadors: the trout grown along the Sarca River, the cereals of Valle dei Laghi and out Nosiola wine.Equally noble are the other ingredients, all of which as ‘0 miles’ as possible, such as the aromatic herbs, the Garda Trentino extra virgin olive oil DOP, and the balsamic vinegar produced in upper Garda.
Recipe presented on the occasion of the ‘Chef on the Road’ contest held during the Trentino Wine Festival by chef Guido Bosinelli of the restaurant ‘Hosteria Toblino’