Rainbow Trout with Taggiasca Olives

Ingredients

4 fillets of Trota Chef al Naturale, Taggiasca olives, mixed fresh vegetables (fennel, Treviso radicchio), lemon, extra-virgin olive oil.

Method

Make a julienne of the fennel, dress it with oil and lemon and arrange it in the centre of the plate. Place the Chef trout fillet on top and decorate with a triangle of wholemeal toast. Decorate with a few leaves of radicchio and the olives then drizzle over some olive oil.

Recommended wine: Verdicchio di Lesi

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