PGI Salmerino del Trentino with aromatic herbs
Clean the PGI Salmerino del Trentino, empty out the inside and remove entrails and fins. Wash with fresh water and dry it with a kitchen towel. Shred it and place on a kitchen towel. Clean and wash both parsley and chives with cold water. Mince the first and snip the second with a well-sharpened knife. Clean and wash the lettuce, then put all the vegetables in a mixer with extra-virgin olive oil, vinegar, a pinch of salt and pepper. Once you’ve obtained a smooth and homogeneous sauce, place it in a terrine and let it rest in the fridge for 10 minutes. In the meantime, warm the fish fillets in a pan with a bit of olive oil and sauté with light flak. Drain the PGI Salmerino del Trentino as soon as it is well cooked and season it with a bit of salt. On a serving plate pour half of the condiment you prepared, then place the fillets on top and season them with the lettuce and parsley sauce left. Serve the PGI Salmerino del Trentino with the herbs sauce when it’s still warm. If you want, you can accompany this dish with steamed vegetables.
© East Lombardy
1/
Salmerino fish from Trentino
Recipes
Fish with Mushroom Stuffing
In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.
Catalan Rabbit with Autumn Flavours
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
Tarragon Potica
Alongside štruklji, Pehtranova Potica is the most typical Slovenian dessert. It is made with more than 80 different fillings. Potica is a characteristic festive dessert made from different kinds of dough. The most characteristic types of potica include tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese.
Mozart Gugelhupf
Wolfgang Amadeus Mozart is said to have loved sweet dishes prepared with almonds, marzipan and sugar such as the famous Mozartkugel chocolates, or the majestic Mozart-Gugelhupf.
Featured Experiences
Estonia: green year-round
Sustainability: not a label but a way of life.
Branch Cake
Provocative appearance and produced in an extremely interesting way is branch cake – Šakotis. Its taste is as impressing as its appearance. And no one argues about the taste of the Lithuanian branch cake – it’s fabulous. It’s for a good reason that it came to Lithuania in the beginning of the 20th century and in just over a hundred years have become the centerpiece of every Lithuanian wedding table and a mandatory sweet offering to the most honourable guests.
A sporting summer in the Netherlands
Rotterdam showcases world-class events.
CHECK OUT OUR
LATEST GUIDE
Cyprus’ folk route
The Heartland of Legends.
San Marinoʼs medieval atmosphere
Winter solstice celebration and market Gardu Muti
Besides the trading gourmet goods made by local producers, visitors can participate and find out how to celebrate Latvian annual solstice festivities, such as Midsummer. Concerts, creative workshops and activities, traditional food and horse riding are a common thing in the Market.
Rediscover the magic of the European Christmas market
Spend the most festive season in Europe!
Ingredients
- 1 PGI Salmerino del Trentino
- 100 gr of parsley
- 1 sprig of chives
- 1 head of lettuce
- 1 spoon of white vinegar
- 0,5 dl of extra-virgin olive oil
- salt and pepper