Ossola-Style Trout in Carpione Marinade
Fried trout marinated in vinegar, white wine and herbs: a fresh dish from the Ossola tradition, ideal for preparing in advance.
Ingredients
For 4 personeIngredients
For the marinade
Before you start
Method
Fry the trout
Lightly flour the trout and fry in hot oil until golden; drain and season with salt.
Prepare the marinade
Thinly slice the onion and soften it in a pan with a drizzle of oil.
Cook the marinade
Add the vinegar, white wine, bay leaves and sage; bring to the boil for a few minutes.
Marinate
Arrange the fried trout in a container and pour the still-hot marinade over them.
Rest
Leave to marinate in the refrigerator for at least 12 hours, preferably a full day.
Serve
Serve cold or at room temperature with their marinade.
Good to know
Tips
The longer the marinating time, the more intense the flavour: ideally prepare them a day in advance.
Variations
You can add a sliced carrot to the marinade for a touch of sweetness.
Storage
They keep in the refrigerator for 2-3 days in their marinade.
Nutritional values
Approximate values per porzioneBehind this recipe
Carpione draws on recipes from neighbouring Lombardy and the Novara area: trout from Ossola streams are marinated in white wine and vinegar with mountain herbs.
