Trout 'Vento del Garda'
Main Dishes • Italian
Description
If there is no broth for some reason, why not make it from the head of the trout!
Ingredients
- Trout 10 oz
- Leek 0 oz
- Celery stalk 0 oz
- Carrot 0 oz
- Olive Oil 0 fl oz
- Garlic 0 oz
- Herbs 0 oz
- Mild Chili Spice 0 oz
- Spices 0 oz
- Salt 0 oz
- Bay leaf 1 piece
- Fish Oil 5 fl oz
- Passata Tomato Sauce 0 oz
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
In a hot skillet, add two cloves of garlic and two bay leaves. Surprisingly, all of this is not fished out and thrown away — we have to live with it.
Step 2
Next, add thinly sliced carrot, celery stalks, and leek. Olive oil — as needed.
Step 3
Sauté our assembly, adding chili pepper.
Step 4
Distracted from the vegetable stew, lightly coat three fillets of trout (salt and pepper are already there) in flour and place them in the skillet.
Step 5
First, fry with the skin side down. Deglaze with wine and splash in the fish broth and tomato sauce, which we always have on hand. Simmer for about four minutes at most.
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