Carpaccio on Mixed Salad Leaves
[ Trout ]
12 slices Carpaccio di Trota, 200 g mixed salad leaves, 2 dl fresh single cream, chives, salt, pepper, 1 lemon, extra-virgin olive oil.
Juice the lemon and add the juice to the cream to make sour cream, add the finely chopped chives. Dress the salad with oil, vinegar, salt and white pepper. Arrange a bed of salad leaves on a dinner plate, place the trout carpaccio slices on top then drizzle over the sour cream.
Recommended wine: Ribolla
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