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