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“Fil Rosè” Rainbow Trout with Exotic Notes
[ Trout ]
For 4 people:
200 gr of “Fil Rosè” trout, 1 ripe avocado, a few drops of Worcester and Tabasco sauce, 1 lime, exotic fruits: alkekengi, mango, papaya, salt, pepper, extra virgin olive oil.

Peel the avocado and transfer the pulp into a mixer, together with the juice of half a lime, a pinch of salt and pepper, the Tabasco and the Worcester sauce. Blend everything until a homogeneous cream is obtained, adding extra virgin olive oil slowly.
Clean the exotic fruits and cut them into cubes with a 1.5 cm side and thin slices.
Divide the “Fil Rosè” trout into 3 parts and cut them in 3 different ways: thin slices, cubes, tartare.
Arrange the avocado cream in the center of the plate. Alternate the various cuts of “Fil Rosè” trout and exotic fruits on the cream. Season with a drizzle of delicate extra virgin olive oil.

Recommended wine: Sauvignon di oltre un anno
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