Rainbow Trout with a Citrus Fruit Terrine

Ingredients

3 fillets Trota Chef salmonata al Naturale, 2 Tarocco oranges, 1 carrot, 1 courgette, 12 g gelatine leaves, salt, pepper.

Method

Soak the gelatine leaves in a bowl with plenty of cold water. Cut 2 of the 3 Chef trout fillets into an 0.5cm dice. Peel one of the oranges and dice it, making sure you remove all the membranes. Mix the trout and orange in a bowl and season with salt and pepper. Squeeze the other orange and heat the juice in a pan or in the microwave, do not allow it to boil. Squeeze the gelatine and dissolve it in the hot orange juice. Pour the liquid over the trout and orange, mix thoroughly then pour the mixture into a clingfilm-lined terrine mould or small loaf tin. Leave the terrine to set in the fridge for at least 8 hours. Unmould the terrine onto a plate, cut it into slices then decorate the plate with the two halves of the third fillet and a julienne of carrots and courgettes. Drizzle everything with extra-virgin olive oil and serve.

Recommended wine: Friulano

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