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Friultrota fish boutique
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second courses
All recipes
Type of dish
HORS D'OEUVRES
FIRST COURSES
SECOND COURSES
Ingredients
TROUT
SALMON
HERRING
DRIED COD
SEA BASS
GILTHEAD
SWORDFISH
TUNA
OTHER SPECIALITIES
Difficulty
EASY
MEDIUM
HIGH
Recipes
Delicious ideas to please your guests
Sea bass with asparagus and trout eggs
[ Second courses ]
[ Sea bass ]
[ *
* *
]
Rainbow Trout tartare with celery, cherry tomatoes and zucchini
[ Second courses ]
[ Trout ]
[ *
* *
]
Rainbow Trout with chicory salad and Cantabrian Anchovies
[ Second courses ]
[ Trout ]
[ *
* *
]
Fil Rosè with Treviso’s radicchio and pine nuts
[ Second courses ]
[ Trout ]
[ *
* *
]
Autumnal “Fil Rosè” Trout
[ Second courses ]
[ Trout ]
[ *
* *
]
Rainbow Trout with Herbs with Endive Salad, Pomegranate and Trout Eggs
[ Second courses ]
[ Trout ]
[ *
* *
]
Sea-bream and Green Asparagus Salad
[ Second courses ]
[ Gilthead ]
[ *
* *
]
Sea Bass “Cartoccio”
[ Second courses ]
[ Sea bass ]
[ *
* *
]
K-ration of Smoked Mackerel
[ Second courses ]
[ Other specialities ]
[ *
* *
]
“Sciocca” Herring with Potatoes and Leek
[ Second courses ]
[ Herring ]
[ *
* *
]
“Delicate” Cod cannelloncini with black polenta
[ Second courses ]
[ Dried cod ]
[ * *
*
]
Mediterranean rainbow trout with Gazpacho
[ Second courses ]
[ Trout ]
[ *
* *
]
Herb Salmon with Peas
[ Second courses ]
[ Salmon ]
[ *
* *
]
Smoked Mackerel Pancake
[ Second courses ]
[ Other specialities ]
[ * *
*
]
Namaharumaki of Rainbow trout with herbs
[ Second courses ]
[ Trout ]
[ * *
*
]
Rainbow Trout Cheeks “in bloom”
[ Second courses ]
[ Trout ]
[ *
* *
]
Aringa Sciocca, Orange, Celery and Walnut Carpaccio
[ Second courses ]
[ Herring ]
[ *
* *
]
Colours of the River…Composition of Vegetables, Guanciali di Trota, Trout Eggs and Trota Chef al Naturale
[ Second courses ]
[ Trout ]
[ *
* *
]
Aringa Sciocca, Burrata and Marjoram
[ Hors d'oeuvres ]
[ Herring ]
[ * *
*
]
Salmon Pancake Wedges
[ Second courses ]
[ Salmon ]
[ * *
*
]
Sliced Potatoes with Smoked Salmon
[ Second courses ]
[ Salmon ]
[ * *
*
]
Aringa Sciocca su Crema di peperoni e Basilico
[ Second courses ]
[ Herring ]
[ *
* *
]
Trota Chef al Naturale in a Pachino tomato and Taggiasca Olive Mediterranean sauce
[ Hors d'oeuvres ]
[ Trout ]
[ *
* *
]
Warm Aubergine Parmigiana with Trota Chef alla Mediterranea
[ Second courses ]
[ Trout ]
[ * *
*
]
Polenta Roll filled with Baccalà Delicato, Dried Tomatoes and Capers
[ Second courses ]
[ Dried cod ]
[ * *
*
]
Baccalà Mantecato, Green Celery and Uova di Trota Terrine
[ Second courses ]
[ Dried cod ]
[ * * * ]
Rainbow Trout with Grapefruit Segments
[ Second courses ]
[ Trout ]
[ *
* *
]
Rainbow Trout with Taggiasca Olives
[ Second courses ]
[ Trout ]
[ *
* *
]
Herby Rainbow Trout with Vegetables
[ Second courses ]
[ Trout ]
[ *
* *
]
Herby Rainbow Trout with Potatoes
[ Second courses ]
[ Trout ]
[ *
* *
]
Rainbow Trout with a Citrus Fruit Terrine
[ Second courses ]
[ Trout ]
[ * *
*
]
Trota Regina, Goat’s Cheese and Apple Domes
[ Second courses ]
[ Trout ]
[ * *
*
]
Orata with Herb Ravioli and Spinach Quenelles
[ Second courses ]
[ Gilthead ]
[ * *
*
]
Orata with Cherry Tomato and Olive Bruschetta
[ Second courses ]
[ Gilthead ]
[ * *
*
]
Fil di Fumo with Steamed Savoy Cabbage and Onion
[ Second courses ]
[ Trout ]
[ *
* *
]
Fil di Fumo Spaghetti
[ Second courses ]
[ Trout ]
[ *
* *
]
Fil di Fumo with Soy Bean Sprouts
[ Second courses ]
[ Trout ]
[ *
* *
]
Fil di Fumo with Tomato and Basil
[ Second courses ]
[ Trout ]
[ *
* *
]
Fil di Fumo with Potato and Olive Sauce
[ Second courses ]
[ Trout ]
[ *
* *
]
Carpaccio on Mixed Salad Leaves
[ Second courses ]
[ Trout ]
[ *
* *
]
Branzino with Baked and Sautéed Mushrooms
[ Second courses ]
[ Sea bass ]
[ * *
*
]
Branzino with a Mirepoix on Black Rice
[ Second courses ]
[ Sea bass ]
[ * *
*
]
Aringa Rose with Herbs
[ Second courses ]
[ Herring ]
[ *
* *
]
Aringa with Potatoes and Leek
[ Second courses ]
[ Herring ]
[ *
* *
]
Aringa with Mushrooms and Cherry Tomatoes
[ Second courses ]
[ Herring ]
[ *
* *
]
