Fil di Fumo with Tomato and Basil
[ Trout ]
4 fillets Fil di Fumo, 260 g tomato flesh, 8 basil leaves, ½ shallot, 4 tbsp extra-virgin olive oil, 2 garlic cloves, salt, white pepper.
Tip the diced tomato flesh into a bowl, add the basil, 3 tbsp oil and season with salt. Heat 1 tbsp oil in a saucepan and gently fry the shallot, add the tomato mixture and cook for 5 minutes. Heat the hot-smoked trout fillets in a bain-marie, spoon the sauce onto warmed plates, arrange the Fil di Fumo fillets on top and finish with fresh basil leaves and white pepper.
Recommended wine: Pinot Grigio
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