Ingredients
- 400 g red wine
- 12 figs
- 4 smoked trout fillets
- sugar
- honey
- laurel
- Juniper berries
- balsamic vinegar
- red wine vinegar
Arrange a dozen figs in a large pot without overlapping them; season with 1 tablespoon of sugar and 2 of honey. Add the red wine, 3 bay leaves, a few juniper berries, 3 tablespoons of balsamic vinegar and 1 of red wine vinegar.
Cover and cook over low heat for about ten minutes, turning the figs gently.
Find out the pot and continue cooking the figs for another 15 minutes, making them glaze in the liquid.
Serve fillets of trout completing with figs at room temperature and, to taste, with a mixed salad of fresh herbs (rocket, chervil, radicchietto, parsley, mint, fennel).
If you want to marinate and smoke the trout
Cover the salmon trout fillets with a mixture of salt (60%) and brown sugar (40%). Leave them to marinate for 2 hours, depending on the thickness. Finally rinse them, dry them and smoke them, being careful not to overcook them: place a tuft of hay and some wood shavings in a saucepan, set them on fire, turn off the heat to make them smoke; immediately put in a grill for steam cooking and put the trout on it. Close the lid, seal it and let the fish smoke for 5-8 minutes.
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