Provencal trout
Instructions
Peel the potatoes, cut them into rings and scottatele for 10 minutes in half a litre of water with two glasses of wine.
Drain, add salt, pepper and bring to cooking in a pan with a little oil.
Peel the tomatoes and cut them into cubes.
Peel the pepper and cut into strips.
Without any seasoning make them dry in two separate pans.
When they are ready add each vegetable with 25 g of butter each.
In another pan cook in two tablespoons of olive oil, 10 minutes to trout.
Spellatele when they are cooked.
Spread on bottom of serving dish of diced tomato.
Place the trout in the Center and around the pitted olives, potatoes and paprika.
Accompanying wines: Lugana DOC, Marino DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 4 = = Find By Portion
- 4 tomatoes
- 1 red pepper
- 100 g of black olives
- 3 potatoes
- 2 cups of dry white wine
- Butter
- Olive oil
- Salt
- Pepper