Herby Rainbow Trout with Potatoes

Ingredients

1 fillet of Trota Chef salmonata alle Erbe, 2 potatoes, 1 small bunch of parsley, basil, extra-virgin olive oil.

Method

Wash and peel the potatoes, boil them, drain, then cut into a small dice. Dress with oil and parsley and arrange on the bottom of a plate. Lay the herb-flavoured Chef trout fillet on the bed of potatoes and season to taste by drizzling with an emulsion of oil and chopped basil leaves. The fillets may be served at room temperature or hot, according to taste.

Recommended wine: Lison di Pramaggiore

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