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Bonbon of Rainbow Trout
[ Trout ]
Regina di San Daniele Rainbow Trout, 1 grilled zucchini, 1 drop of basil pesto, red flower petals.
Regina di San Daniele Rainbow Trout, 2 tablespoons of ricotta, chives, chopped pistachios, cress sprouts.
Regina di San Daniele Rainbow Trout, 1 dl fresh cream, isinglass, parsley, 1 layer of leek, purple flower petals, grilled zucchini, white flower petals.

Cut a cube of “Trota Regina di San Daniele” and wrap the base with a slice of grilled zucchini. Season with a drop of basil pesto. Garnish with red flower petals.
Chop the Trout and mix it with two tablespoons of ricotta and a little chives. Shape into small balls. Cover half of the "truffles" with chopped pistachios and garnish with cress sprouts.
Boil 1 dl. of cream and melt a sheet of isinglass in it. Add the chopped Trout and a pinch of parsley.
Pour the mixture into silicone molds in the shape of a "gianduiotto" chocolate and let it set. Remove from the mold and garnish with a layer of leek and purple flower petals.
Prepare a "millefeuille" with slices of Trout, beaten between two leaves of cling film, and alternate with slices of grilled zucchini.
Leave to rest in the refrigerator and cut, giving shape as desired.
Garnish with small white flowers.

Recommended wine: Pinot bianco vellutato
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