Lake Garda Trout
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g trout fillet (s), raw
- 2 tablespoon pine nuts
- 1 onion (s), red
- 1 tablespoon raisins
- 0.5 ½ cup water for soaking
- 3 tablespoon balsamic vinegar
- 3 tablespoon olive oil
- salt and pepper
- 1 teaspoon honey
Print Recipe
Pin Recipe Instructions
- Soak the raisins in half a cup of water. Cut the trout fillets into 2 - 3 pieces each. Halve the onions and cut into rings.
- Heat the oil in a pan and fry the onions until golden brown. Add the trout fillets, salt, pepper and fry until golden brown. Then remove the trout fillets from the pan and set aside on a plate.
- Deglaze the onions with the vinegar and add the raisins with the water. Let everything simmer for about 5 minutes until the liquid has reduced.
- Carefully roast the pine nuts in a small pan without oil and add to the onion and raisin pan. Possibly season with a little honey. Then put the trout back in the pan and serve with a little ciabatta.
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