Home|Balsamic Vinegars of Modena|Trout fillet baked in foil with Peperlizia Onion pickles in Modena Balsamic Vinegar and Balsamic Vinegar of Modena Ponti

Trout fillet baked in foil with Peperlizia Onion pickles in Modena Balsamic Vinegar and Balsamic Vinegar of Modena Ponti

Trout fillet baked in foil with Peperlizia Onion pickles in Modena Balsamic Vinegar and Balsamic Vinegar of Modena Ponti
Ingredients
4 salmon trout fillets (100 g each)
celery 30 g
leek 30 g
basil 10 g
parsley
thyme
Peperlizia Onion pickles in Modena Balsamic Vinegar 80 g
Balsamic Vinegar of Modena Ponti 20 ml
white wine 30 ml
fish fumet 50 ml
extra-virgin olive oil 20 ml
salt
pepper

Preparation
Place the trout fillets seasoned with salt and pepper in a slightly oiled oven-proof dish. Thinly slice the celery and leek and place them on the fish fillet. Add the flavours, the Peperlizia Onions pickles in Modena Baslsamic Vinegar, the white wine, the Balsamic Vinegar of Modena Ponti and the fish fumet. Cover the dish with some aluminium foil and bake in the oven at 200 °C for twenty minutes.