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Trout fillets with milk sauce
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
4 trout weighing approximately 300 g each,
16 small potatoes,
100 g of type 00 flour,
60 g of butter,
6 tablespoons extra virgin olive oil,
1 tablespoon of chopped herbs (thyme, mint, rosemary, sage),
1 tablespoon chopped parsley,
salt,
pepper.
For the sauce:
300 g of milk,
100 g extra virgin olive oil,
30 g of butter,
salt.
Introduction
The milk sauce combines animal proteins, calcium salts and milk fats with the acidulous presence of rennet, which is in contrast to the sweet taste of trout meat. This is a fairly common recipe in the hilly and mountainous areas of the region.
Preparing
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