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A
food fit for kings
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All
about trout
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Let's be truthful, we've never fully appreciated trout.
We've always considered it to be an everyday fish,
not really suitable for dinner parties or more elaborate
recipes. However, all considered, Italy is
one of the major producers of trout in the
world.
Trout have always been widely fished in the
Mediterranean and now are now chiefly bred
in fish farms.
Trout, like all fish, is highly nutritious, but
has the advantage of being good value and delicious
in a variety of dishes. These recipes are decidedly
Italian but with an exotic twist. We dedicate them
to our foreign guests who have brought new ideas
and flavours to Italian cuisine and of course
to all you cooks with a taste for adventure!
Rainbow Trout En
Croute
Feeds 8
500 g of flaky pastry
2 soles (approx. 450 g)
400 g of asparagus
300 g of salmon trout in fillets
150 g of king prawns
50 g of Dry Martini
35 g of butter
finely chopped mixed vegetables (celery, carrot,
bay leaf, onion, parsley, shallots)
dry white wine
olive oil
thyme
marjoram
salt
pepper
egg
8 empty scallop shells.
Sauce:
200 g of fresh cream
50 g of dry white wine
chives
salt
pepper
Preheat the oven to 220°C. Peel the prawns
and fillet the sole. Add the peelings to the
vegetables with some wine, salt, pepper and
half a litre of water and boil for at least
30 minutes to make the fish stock. Strain
and leave aside. Chop the prawns and sole
and marinate for 3 hours in the Martini with
thyme and marjoram. In the meantime defrost
the pastry and clean and chop the asparagus.
Adjust the seasoning of the strained vegetables
and add to the marinated fish. Drizzle with
oil and divide among the scallop shells. Roll
out and prick the pastry. Cut it into 8 pieces
and cover each of the shells with the pastry.
Glaze with the beaten egg and bake in a preheated
oven for 20 minutes.
Make the sauce while the trout is cooking
by reducing the strained stock, cream, chopped
chives, salt and pepper until the sauce thickens.
Serve the fish piping hot with the sauce along
with a bottle of Sauvignon
dell’Alto Adige (in Italian only).
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Trout with lime in aspic
Feeds 8
800 g of rainbow trout
350 g of string beans
12 g. leaf gelatine
2 egg whites
2 limes
butter
shallots
white wine
olive oil
salt
pepper
Stock:
discarded trout bones
fins and tails
150 g of leek
2 carrots
a stick of celery
parsley
bay leaf
dry white wine
salt
black peppercorns
Sauce:
400 g of green tomatoes
120 g of extravirgin olive oil
basil
salt
pepper
Preheat the oven to 200°C. Fillet the trout
and make the stock with the discarded bones,
tail and fin, 700 ml of water and ingredients
as above. Boil for 25 minutes. In the meantime
put the trout and chopped shallots into a
greased oven-proof dish. Season, drizzle with
oil and pour over a glass of wine. Cook for
12 minutes in the preheated oven. Strain the
stock and add the gelatine (previously soaked
in cold water).
Whisk well and heat gently adding the lightly
whisked egg whites and a pinch of salt. Bring
to a rolling boil for 15 minutes, then remove
from the heat and add 6 ice cubes. Strain
once more and add the juice and grated rind
of the limes (reserve some lime rind).
Layer the trout and beans in a 1-litre terrain.
Sprinkle with reserved lime rind and pour
over the aspic. Refrigerate for at least 8
hours. Blend the tomatoes, 100 g of water,
basil, salt and pepper and serve with the
terrine.
Wash down the dish with a glass of Blanc
de Morgex (in Italian only) from the Val
d'Aosta.
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Strange but True
August in Bedonia (PR) means one thing
- the traditional Sagra della Trota (Trout
Festival), where the titular fish is cooked in huge
pans under the chestnut trees in the town square.
Go to Trasaghis, in Friuli, in May for its
Trout Festival, held in the magnificent backdrop
of the local lake.
If you go to Trentino, don't forget to taste
the local smoked trout, fresh river trout
smoked and served in thin slices with a cream and
radish sauce. Delicious!
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| by
MARIA
LINARDI |
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July
2001
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THE SURVIVOR'S 
