- 1 trout (around 300 g)
- 30 g of celery, carrot and onion, chopped & mixed
- 2 litres of water
- 100 ml of white wine
- 500 g of Colfiorito red potatoes
- 500 g of broccoli
- Salt and pepper
- Extra-virgin olive oil Viola “Imprivio”
Prepare the broth with the water, vegetables and parsley and bring to the boil. Fillet and bone the trout, dividing the fillets into portions.
Peel the potatoes and dice into 4 cm cubes. Separate the heads of broccoli. Boil the potatoes and broccoli separately in salted water, taking care not to overcook them.
Immerse the trout portions into the boiling broth for about 3 minutes. Remove and keep hot.
Dress the fish and the vegetables with extra-virgin olive oil “Inprivio”, salt and pepper. Serve.