Trota Salmonata alla Trentina con Burro e Salvia

Trentino-Alto Adige — Trentino, rivers and lakes

Trento's river trout preparation — farmed salmonata (salmon trout, a larger, pink-fleshed trout) pan-fried in clarified butter until crisp-skinned, then dressed at the last moment with fresh brown butter and sage leaves. The Trentino rivers produce excellent trout which the region treats simply — the skin must be perfectly crisp (meaning a dry fish and adequately hot pan), the flesh must remain just-cooked and moist, and the brown butter-sage sauce is made in the same pan while the fish rests.

• Pan-fried trout in browned butter with lemon — the Alpine French and Trentino traditions share the same technique for fresh river trout; Meunière adds flour dredge where Trentino fries the bare skin → Truite meunière (trout in brown butter) French
• Alpine trout preparation — Switzerland poaches where Trentino fries; both traditions emphasise the freshness of river trout as the primary quality standard → Forelle blau (poached trout) Swiss
• Alpine fried trout tradition — Austria batters, Trentino relies on the natural skin; both are expressions of the same Alpine river-fishing culture → Gebackene Forelle (battered fried trout) Austrian

Shatteringly crisp trout skin, moist pink flesh, hazelnut brown butter, crisp sage — Alpine simplicity at its finest, demanding nothing but excellent ingredients