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.

The trout in coppa was also an easy recipe. Let's go back to see some other trout recipes!


Summer is here and it's grilling season! Get what you need for the grill at Cooking.com!