Trout "Vento del Garda"
4 servings
20 minutes
Trout 'Vento del Garda' is the embodiment of Italian gastronomic elegance inspired by the freshness of Lake Garda. This recipe combines tender trout fillet with the aromas of garlic, bay leaves, and vegetables, creating a rich bouquet of flavors. Olive oil gives the dish a characteristic softness while chili pepper adds a light spiciness. Stewing with white wine, fish broth, and tomato sauce makes the fish juicy, rich, and infused with Mediterranean spirit. The dish is perfect for an outdoor dinner with a glass of white wine that reveals its complex aroma. It’s a culinary painting where each ingredient plays its role and the taste lingers in memory like a breeze over Lake Garda.
1
We throw two cloves of garlic and two bay leaves onto a hot pan. Amazingly, all of this is not fished out or thrown away later — we have to live with it.
- Garlic: 10 g
- Bay leaf: 1 piece
2
Then come the finely sliced carrots, celery stalks, and leek. Olive oil — as needed.
- Carrot: 60 g
- Celery stalk: 40 g
- Leek: 70 g
- Olive oil: 30 ml
3
We extinguish our assembly by adding chili pepper.
- Chili pepper: 4 g
4
Distracted from the vegetable stew, we lightly coat three trout fillets (salt and pepper are already there) in flour and send them to the same pan.
- Trout: 250 g
- Salt: 3 g
- Spices: 1 g
5
First, we fry the fish skin side down. We add wine and splash in fish broth and tomato sauce, which we always have. We simmer for about four minutes.
- Dry white wine: 20 ml
- Fish stock: 200 ml
- Tomato sauce: 60 g
