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.
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
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
