 | 180 ml dry white wine |
| 410 ml white wine vinegar |
| 90 gr. onion, finely sliced |
| 90 gr. carrot, cut into julienne
strips |
| 1 celery stalk, cut into julienne
strips |
| 1 leek, finely chopped |
| 60 gr. zucchini (courgettes) finely
chopped |
| 1 kg Lavarello (smoked trout) |
| 1 tsp. sugar |
| 1 bay leaf |
| 3 sage leaves |
| pinch of salt |
| pinch of peppercorns |
|
| In a large saucepan, bring the wine
and vinegar to a boil. place the onion, carrot, celery and leek into a pan and cook for
5-7 minutes, adding the zucchini for the last 2 minutes. |
| Meanwhile, scale and fillet the fish.
Roll up the fillets, skin-side out. Put the fillets in a skillet and pour the liquid and
vegetables over them. set over a moderate heat and bring to a boil and cook for 1 minute,
shaking the pan so the mixture does not stick to the bottom. Let the fish cool then add
the sugar, bay leaf, sage leaves, and salt and peppercorns. cover and refrigerate for 24
hours. Serve the fish garnished with its vegetable sauce. |
|
