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Brief description:
The composition of the mousse exalts the flavour of the trout with a light smoky aroma balanced by the apple purée.
The flavor is further enhanced by the delicate, fragrant oil butter made from extra virgin olive oil DOP Garda Trentino spread lightly on a naturally-leavened grape-seed crouton.
This preparation is served with a seasonal greens salad flavoured with Casaliva olive powder
This recipe was proposed in occasion of the "Chefs without frontiers" contest by Michele Ferrari of the “IFPA” (Vocational Institute for Hotel Management) of Riva del Garda.