- Trout - 450 grams (fillets)
- Grapes - 42 Grams (pitted)
- Onions - 60 Grams
- Celery - 60 Grams
- Garlic - 1 Tooth
- Rosemary - 1 Piece (sprig)
- Fish broth - 1,25 Cups
- Vinegar - 2 Teaspoons (white wine)
- Sage - 5 Pieces (leaves)
- Olive oil - 2,5 st. spoons
- Flour - 1 Piece
- Salt, pepper - 1 piece (to taste)
- Olive oil - 2,5 st. spoons (garnish)
- Celery - 60 Grams (garnish)
- Carrots - 60 Grams (garnish)
- Zucchini - 60 Grams (garnish)
- Vinegar balsamic - 1 Teaspoon (garnish)
- Thyme, coriander - 1 piece (to taste)
In a container, add butter, celery, onions, sage, rosemary, garlic, all finely chopped. Stir thoroughly. Put the fillet on top of the vegetables and add a little vinegar. Pour broth on fish, add raisins, previously soaked in warm water for 15 minutes. Season with salt and cook until fish are ready. Garnish, add butter and place on medium heat. When heated, add zucchini, carrots and celery, cut them into strips. Season with salt and pepper. Pour a little balsamic vinegar on the vegetables, add the coriander and thyme. Fry quickly at very high temperature. Spread the vegetables on plates and place the fish fillets on top. Bon Appetit.
Servings: