MARINATED TROUT ALL’ASTI SPUMANTE
RESTAURANT LOCANDA DEL BOSCOGRANDE
Recipe for 6:
3 salmon trout fillets
2 sticks of celery
2 bay leaves
300 ml good quality white wine vinegar
500 ml Asti spumante
pine nuts and raisins
salt, pepper, extra-virgin olive oil to taste
Clean and scale the fish then cut it into slices ¾ centimetre thick, dredge them in flour and cook them in extra-virgin olive oil, turning them over, and sprinkle them with a drop of Asti spumante. Meanwhile, prepare the marinade by stewing the chopped vegetables in extra-virgin olive oil and then adding pine nuts and raisins. Sprinkle first with vinegar, then with Asti spumante. Once cold, pour over the slices of cooked trout and let set for one night.
Best served with fresh salad or cooked vegetables dressed with a tablespoon of marinade.