Fil di Fumo with Potato and Olive Sauce
[ Trout ]
4 Fil di Fumo fillets, 100 g black olives, 3 large potatoes, 1 garlic clove, 1 sprig thyme, a few leaves of flat parsley, salt, pepper, 3 tbsp extra-virgin olive oil.
Peel the potatoes and cut them into a cylindrical shape then cut into 1cm-thick slices. Pour the oil into a saucepan, add the thyme, black olives, parsley and a generous splash of water, cook the potato slices in this sauce for about 6-7 minutes, season with salt and pepper. Heat the Fil di Fumo fillets in a bain-marie. Arrange the potato slices in a circle on a warmed plate and place the hot-smoked trout fillets on top. Drizzle over the slightly reduced sauce.
Recommended wine: Merlot Morbido d’Annata
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