Rainbow Trout with Asparagus and Burrata
[ Trout ]
Ingredients
1 Burrata
Rainbow trout- whole fillet
Chives
Asparagus
Extravirgin olive oil
Salt and pepper
Bread
Method
Prepare a cream with the burrata and finely chopped chives. Cut some Rainbow Trout stripes, not too thin. Obtain very thin slices from the asparagus, with a mandolina. Boil the asparagus, leaving them crunchy, then sauté them in a pan with extra virgin olive oil, salt and pepper. Wrap the stripes of trout with the thin slices of asparagus, then place everything on the burrata cream. If you like, decorate the plate with crispy bread chips.
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The smoked trout Regina di San Daniele awarded as Top Italian Food 2024
