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Trout in Coppa
Trout "in coppa" (coppa is a dessert bowl) does not require any
cooking. "Japanese"
style (no it's not japanese, it's an Italian recipe), you eat the trout (fillets),
raw.
Doses: for 6 people
Time: 30'min +
Difficulty: easy
Ingredients:
300g trout fillets
200g fresh full cream
120g lettuce
lemon
dill
sugar
Worcester sauce
salt
pepper
preparation:
Springle the trout fillets with 3 spoon of coarse salt and half a spoon
of sugar and let it marinate for 5 hours. Then slice the the fillets. Distribute
the lettuce and trout fillets inside the bowls. Prepare the dressing by whipping
the
cream with salt, pepper, a few drops of worcester sauce and juice of half
the lemon. Decorate with some sprigs of dill.
Note: this recipes is taken from the special
issue of " La Cucina
Italiana - Il mare nel piatto".
The La Cucina Italiana
magazine is by far
the best cooking magazine in Italy and even an historical one (it exist
since 1929!).
I buy it in the Italian edicola (newstand shop) I walk to
from my hometown which is just at the border with Italy.