Salmon trout with herbs
Instructions
Clean the trout and wash inside and out under the tap.
Water filled a fish Kettle up to half height, add the salt, the lemon juice, the vegetables cut into chunks, onion, bay leaf and black pepper in grains.
Bring to the boil, then turn off the heat and let stand for 30 minutes to pour the broth.
After this time, place the salmon trout in the broth, bring to a boil again and simmer at moderate heat for 12-15 minutes.
Let the fish cool in the broth, then levatelo from the Pan, remove the skin, split it flakes and remove the spines.
Arrange the pieces of trout in a serving dish, cover with a sheet of plastic wrap and let cool completely.
Briefly sear the tomatoes in boiling water, Peel, take away the seeds and cut the flesh into small cubes; cut the spring onions into small pieces.
Spread the vegetables on the flesh of the fish.
In a small bowl mix the marinade ingredients, then pour it over the trout.
Let cool season for half a day before serving.
Ingredients and dosing for 4 persons
- 1 1000 g's trout
- Salt
- 1 tablespoon of lemon juice
- 1 bunch of mixed vegetables (carrot, leek, celery)
- 1/2 onion
- 1 leaf of laurel
- 1/2 teaspoon of black pepper in grains
- 200 g of tomatoes
- 80 g of spring onions
- For the marinade:
- 4 tablespoons of olive oil extra virgin
- 12 cl of dry white wine
- Salt
- Black pepper
- 3 tablespoons of chopped fresh herbs (chervil, dill)