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Autumnal “Fil Rosè” Trout
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For 4 people:
200 gr. "Fil Rosè" trout, 2 fresh small porcini mushrooms, 50 gr. of Parmigiano Reggiano, a few drops of lemon juice, balsamic vinegar, salt, pepper, extra virgin olive oil

Clean the mushrooms with a damp cloth and remove any earth residues. Slice them very thinly and season them in a bowl with salt, pepper and a few drops of lemon juice. Arrange the mushroom carpaccio on the base of a plate. Cut the “Fil Rosè” trout into thin slices and roll them into a rose shape. Place the trout roses on the mushrooms.
Season with a drizzle of delicate extra virgin olive oil, flakes of Parmigiano Reggiano cheese and a few drops of balsamic vinegar.

Recommended wine: Pinot nero
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