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Small filet of trout marinated in Nosiola wine with aromatic herbs on a toasted slice of bread of Valle dei Laghi ‘0 miles’ Ingredients

Small filet of trout marinated in Nosiola wine with aromatic herbs on a toasted slice of bread of Valle dei Laghi ‘0 miles’ Ingredients

  • 1100 gr filetti di Trota
    200 gr carote
    200 g sedano rapa
    200 g zucchine
    750 ml aceto di mele
    250 ml Nosiola
    75 g zucchero di canna
    35 g sale fino
    Erbe aromatiche miste q.b.
    Nosiola per sfumare
    n. 2 pagnotte della Valle dei Laghi

Procedure

Marinate the trout filets for 12 hours, then remove them and brown in DOP Garda Trentino extra virgin olive oil. Add the wine and let it evaporate completely. Set aside to cool. 

Toast the bread slices, cover with the trout and the julienne of vegetables, garnish with the raw vegetables and decoration.


Brief Description

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’

Recipes

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