Marinated trout
Published on 27 April 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS for 1 person or about 10 crostini
1 trout fillet
1 lemon
1 clementine
Thyme, oregano, chives, mint and parsley
Salt, black and pink pepper
Half a glass extra virgin olive oil
1 garlic clove
Bread toasts
Butter
I remove bones and skin.
I thinly slice trout diagonally with a sharp knife.
I arrange in a dish, preferably one layer.
In a glass jar, I put oil, squeezed lemon and clementine, salt, ground black pepper, a teaspoon pink peppercorns, washed hand-torn herbs and halved garlic.
I close and shake into a thick, uniform emulsion.
I pour over trout.
It should be completely covered.
I cover and refrigerate several hours, making the evening before. It practically cooks in the marinade.
Its colour and consistency change. I drain, plate with oil and serve with crostini and butter curls. For an aperitivo, prepare topped crostini decorated with herbs.
1 trout fillet
1 lemon
1 clementine
Thyme, oregano, chives, mint and parsley
Salt, black and pink pepper
Half a glass extra virgin olive oil
1 garlic clove
Bread toasts
Butter
I remove bones and skin.
I thinly slice trout diagonally with a sharp knife.
I arrange in a dish, preferably one layer.
In a glass jar, I put oil, squeezed lemon and clementine, salt, ground black pepper, a teaspoon pink peppercorns, washed hand-torn herbs and halved garlic.
I close and shake into a thick, uniform emulsion.
I pour over trout.
It should be completely covered.
I cover and refrigerate several hours, making the evening before. It practically cooks in the marinade.
Its colour and consistency change. I drain, plate with oil and serve with crostini and butter curls. For an aperitivo, prepare topped crostini decorated with herbs.
Original source: https://incucinaconlilly.com/2014/04/27/trota-marinata/
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