2 trout each 400 g/1 lb. - 100
g./3 1/2 oz. butter - 1/2 leave of isinglass - 2 ladles fish
stock - 1/2 cup white wine - 100 g./3 1/2 oz. clean rocket salad
- salt and black pepper
Clean and bone trout fillets; place
fillets in a Pyrex dish lined with butter, salt, add wine. Allow
to evaporate and add fish stock, remaining butter. Place in
oven at 180° for 15 minutes. Remove from oven, sieve the fillets
and filter cooking juice. Place fish in a bowl and slowly add
the softened and drained isinglass until a smooth, soft consistency
is obtained; place in fridge again for 12 hours. Serve individual
portions on a bed of rocket salad.
N.B. Ingredients are given for 4 portions.
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 | Chardonnay
Trentino D.O.C.
Santa Margherita
Dry and lively wine, one
of the great successes of Cantine S. Margherita. Bouquet
with hint of golden apples, hint of honey and lime. Smooth
and pleasant lingering taste.
Serve cool at:
8°-10° C.
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