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Nigiri of Rainbow Trout
[ Trout ]
For 4 people:
200 g of white rice, 40 ml of rice vinegar, 300 g of "Regina di San Daniele" Rainbow Trout, onion, balsamic vinegar, orange peel, extra virgin olive oil.

Finely chop the onion, let it rest for 5 minutes with salt, then put it in a bowl with water and ice for 10 minutes, then drain and squeeze it, and mix it in a bowl with the balsamic vinegar.
Separately grate the orange peel.
Meanwhile, steam the rice, then when ready, shape a spoonful of rice with wet hands into elongated meatballs.
Cut the Trout into strips, place one slice at a time in your left hand, sprinkle it with a small amount of orange peel powder and place it on the rice "meatball".
Finish with 1 sprig of dried onion and a drop of extra virgin olive oil.

Recommended wine: Chardonnay affinato in legno
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