Trout fillet baked in foil with Peperlizia Borettane Onions with Balsamic Vinegar of Modena P.G.I. and Balsamic Vinegar of Modena P.G.I.

Trout fillet baked in foil with Peperlizia Borettane Onions with Balsamic Vinegar of Modena P.G.I. and Balsamic Vinegar of Modena P.G.I. - Ponti

INGREDIENTS

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

RECOMMENDED
PRODUCT

Trout fillet baked in foil with Peperlizia Borettane Onions with Balsamic Vinegar of Modena P.G.I. and Balsamic Vinegar of Modena P.G.I. - Ponti

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 Borettane Onions with Balsamic Vinegar of Modena P.G.I., the white wine, the Balsamic Vinegar of Modena P.G.I. and the fish fumet.
Cover the dish with some aluminium foil and bake in the oven at 200 °C for twenty minutes.

Rich in history too

The Aceti Balsamici di Modena P.G.I. have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.

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