Antipasto Di Pesce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 800 g salmon trout fillet (s)
- 1 bay leaf
- 2 onions)
- 1 tablespoon capers
- 1 lemon (s), add the juice from it
- Salt and pepper, from the mill
- some balsamic vinegar, whiter
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Bring water with plenty of salt and bay leaf to a boil in a saucepan. Wash the trout fillet. When the water boils, turn the hob down and put the trout fillet in the pan and let it simmer for 10 minutes (don`t boil anymore). In the meantime, peel the onions and cut into 0.5 cm wide rings.
- Lift the fish out of the water with a skimmer and place on a large platter. If the skin is still on the trout fillet, peel it off. Let the onion rings simmer in the fish stock so that they are no longer so hot.
- Salt and pepper the fish, add the cooked onion rings and capers. Drizzle with lemon juice, vinegar and oil and let it steep for 2 hours.
- I ate the dish in Italy. It was prepared with Lake Garda trout.
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