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Fillets of salmon trout cooked in the oven, with herbs

(Filetti di trota salmonata al forno, con aromi)

  • 4 fillets of salmon trout with a weight of about 200 grams each (ask your fishmonger to slip off the fillets)
  • a very thick blended mixture composed by:
    5-6 garlic cloves, the leaves of two branches of rosemary
    10-12 leaves of sage
    7-8 spoons of olive oil
    1 big spoon of very hot water
    1 fish stock cube
    1 small bunch of chopped parsley
    salt and pepper
    olive oil

Take a baking tin and oil it abundantly, lay the 4 fillets of trout on the side with the skin, salt and pepper lightly, then spread abundantly with the blended mixture made with the herbs. Bathe the fillets with some other oil, then put the tin in the oven for 20 minutes at a temperature of 200° C, checking if they are cooked at the right point before taking out from the oven.

Serve with roasted potatoes and with rosemary or, alternatively, with boiled French beans dressed with oil and lemon.

This is a very simple cooking, essential, which would result top delicious if made over a grill and with coal (in that case the trout should be entire). However it is optimum and very sweet-smelling even cooked in the way we have explained above. The salmon trout is preferred to the other common type because, even if it is from a breeding, it has a stronger taste, therefore it plays a better role with the vegetables indicated above.

A Giuseppe Alessi recipe
Translated by Gianna Toni


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