Juniper-Trout
Instructions
In half a litre of water put a Laurel leaf, carrot slices, a bit of thyme and parsley.
Bring to a boil.
Cook the steamed trout fillets, above the liquid to a boil for 10 minutes.
Drain and place in a bowl.
Let reduce over high heat the liquid, a glass of wine and one of vinegar, 4 juniper berries, salt.
Bring to a boil, pour over trout and let cool to room temperature.
Accompanying wines: Müller-Thurgau Trentino DOC, Pomino Bianco DOC, Chardonnay DOC Castel Del Monte.
Ingredients and dosing for 4 persons
- 8 salmon trout fillets
- Thyme
- 1 leaf of laurel
- 1 carrot
- Parsley
- 1 glass dry white wine
- 1 glass of white wine vinegar
- 4 berries juniper
- Salt