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INGREDIENTS (serves 6 starters or 4 main courses)
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River trout, fresh, 3
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Potatoes, 4
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Anchovy fillets, packed in oil, 6
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Hard boiled egg-yolks, 2
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Fresh parsley, minced, 1 small bunch
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Juice of 1 lemon
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Vinegar, 1 spoonful
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Extra-virgin olive oil, as needed
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Fresh basil leaves, to garnish
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Salt – black pepper
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PREPARATION
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Wash the trouts and place in a pan with water enough to cover
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Simmer for about 10’ - remove, cool and clean of skin and bones – set the 6 fillets aside
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Slice potatoes and simmer in water and vinegar - once cooked, cool and set aside
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To prepare the sauce:
add parsley to oil and lemon juice; press the egg-yolks through a sieve and add to the sauce, slowly, to avoid curdling; salt and pepper to taste
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Place sliced potatoes on the serving plate and spoon half the sauce over
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Place the trout fillets on top and garnish with anchovy fillets and fresh basil leaves
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Complete with the remaining sauce
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