The Saint Peter it’s a fish easily recognizable by its physical characteristics, including a singular one dark spot on the belly: according to the legend that gives the fish its name, it is the imprint left by Saint Peter in catching this fish.
San Pietro meats are firm and delicate, suitable for adults and children, and can be cooked in a pan or in the oven. In this recipe we used them both to prepare some Fillets of San Pietro au gratinmade even tastier by the use of a comic prepared with fish waste.
Also try: Saint Peter covered with fennel, Baked San Pietro with fennel and lemon, St. Peter’s fish fillets with herbs and capers, San Pietro fish fillet, cherry tomatoes and plums, St. Peter’s fish “fenced” with olives, St. Peter’s fish in bacon, St. Peter’s in butter with vegetables in a pan.
Trout and char: mountain fish. It often happens that the freshwater fish is a little undervalued compared to the sea one. And it’s a shame, because in Italian rivers and lakes there are species that, if treated with the right attention, become delicious food. Precisely the desire to bring these fish into vogue is what is passionate about Daniele Leonardi, running the Trota Oro company with his familyfounded in the late 1980s by his parents in Preore, on the outskirts of Adamello Brenta Natural Park, in Trentino. They work trout, arctic char and whitefish, taking care of them from the breeding phase to processing. «The most important thing, to have a good product, is the raw material explains Daniele who, like his brother and sister, grew up here and since he was a boy spent the summer seasons working with the family, and knows every detail well. phase of life and transformation of fish.
Rainbow trout in the Golden Trout tanks: together with these fish, the Trentino company mainly processes Arctic char and whitefish, which are caught immediately before being processed.
Marina Spironetti
«At Trota Oro we work with farmed specimens in very cold waters, daughters of the Alpine glaciers: here, they are left to grow, slowly, without any food forcing, so that they maintain perfect health and firm, tasty meat and a character closely linked to the territory. The breeding is very naturalfrom low density to respect for the environment. The company closely follows the farms from which the fish come which, until the moment of fishing, swim in tanks with optimal temperatures and characteristics.”
For the recipe freshly seared fish with broth, clean all the fish, eliminating all the bones, heads and spines, keeping the scraps. Shelled and clean the prawns and add heads and shells to the fish scraps. Clean molluscs and cut them into small pieces or strips. Slice the onion and brown it in a saucepan with a drizzle of oil and a pinch of salt. Add the fish and shellfish scraps and brown them for 3-4 minutes, then sprinkle with a splash of white wine. Leave himblend and add 2 liters of water and the tomatoes cut into 4. You do cook for 20-25 minutes, turn off and filter, obtaining a soup. Perfume it with oregano. Peel fillets and cut the fish pulp into thin slices. Arrange in the dishes all the varieties of fish, crustaceans and molluscs and serve them with bowls of boiling broth: each diner will dip the fish bites, «cooking them lightly with the heat and making them flavor.
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