Marinated trouts
Appetizers
Young
4 people
Sergio Boschetto, Galliano Rosset, Amedeo Sandri
About 30 minutes
Ingredients:
700 g brown trouts (4 trouts)
80 g raisins
Parsley
Garlic
Olive oil
White flour
White wine vinegar
Grappa
Mint
Orange
Lemon
Shallots
Sage
Rosemary
Salt
Pepper
80 g raisins
Parsley
Garlic
Olive oil
White flour
White wine vinegar
Grappa
Mint
Orange
Lemon
Shallots
Sage
Rosemary
Salt
Pepper
Preparation:
Clean, wash and dry well the trouts. With a boxcutter engrave trouts on the back for a facilitated cooking, then pass them in flour and fry them in a large pan with half a cup of rosemary and sage flavored oil.
Season with salt, pepper, and once cooked, sprinkle with a drop of Grappa, removing immediately from the fire and from the container and storing them in a pan or a deep soup plate.
Soak raisins for twenty minutes in warm water. Clean, wash and drain well a handful of parsley leaves, then chop it, along with a clove of garlic.
Chop 100 g of peeled shallots and fry them in a saucepan with half a cup of olive oil, add the chopped parsley and garlic, a few mint leaves, two glasses of white wine vinegar, grated zest from half an orange and yellow lemon and the well drained raisins .
Stir and allow the marinade to simmer for 3-4 minutes, add salt and a few grains of white pepper. Pour the boiling marinade on the trouts, cover the container not so tight and let it cool.
After the preparation, leave for at least 12 hours in a cool place or in the warmest part of the refrigerator.
Afterwards, serve the trouts with a couple of slices of peeled in vivo lemon on each one.
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
Season with salt, pepper, and once cooked, sprinkle with a drop of Grappa, removing immediately from the fire and from the container and storing them in a pan or a deep soup plate.
Soak raisins for twenty minutes in warm water. Clean, wash and drain well a handful of parsley leaves, then chop it, along with a clove of garlic.
Chop 100 g of peeled shallots and fry them in a saucepan with half a cup of olive oil, add the chopped parsley and garlic, a few mint leaves, two glasses of white wine vinegar, grated zest from half an orange and yellow lemon and the well drained raisins .
Stir and allow the marinade to simmer for 3-4 minutes, add salt and a few grains of white pepper. Pour the boiling marinade on the trouts, cover the container not so tight and let it cool.
After the preparation, leave for at least 12 hours in a cool place or in the warmest part of the refrigerator.
Afterwards, serve the trouts with a couple of slices of peeled in vivo lemon on each one.
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
