Fil di Fumo with Steamed Savoy Cabbage and Onion
[ Trout ]
1 Fil di Fumo fillet, 200 g Savoy cabbage, 1 Tropea onion, extra-virgin olive oil, lemon, salt, pepper.
Finely slice the cabbage and onion and steam them, adding a drop of oil, salt and pepper. Arrange the steamed vegetables on a plate with the hot Fil di Fumo fillet. Dress with oil and lemon.
Recommended wine: Collio Bianco
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