crudo di trota



For the trout:
1 "fario" trout (about 300 g ), fleur de sel, lime juice, salt and freshly ground pepper,Viola mild fruity extra virgin olive oil Viola "Inprivio", parsley, thyme, ginger and field balm.
For the broth:
the trout bones, 30 g of onion, 30 g of carrot, 30 g of celery, half red tomato, 1 leaf of bay and salt.
For the lentils:
50 g of lentils, 30 g of red onion, 30 g of celery, 30 g of carrot, 1 clove of garlic, 1 piece of guanciale, 30 g of tomato sauce, salt, chilli, parsley, Viola mild fruity extra virgin olive oil "Inprivio".
For the chestnut soup:
25 g of chestnut flour, 25 g of butter, ½ l of trout broth, 4 whole chestnuts, fennel seeds and salt.
Fillet the trout leaving the skin on, bone it very well and marinate it with the other ingredients for at least 6 hours. Prepare the broth with the discarded parts of the trout: put them into water for about 1 hour, removing the eyes and the gills. When they have boiled for a while, change their water, adding a piece of onion, carrot, celery, a leaf of bay, half a tomato and very little salt. Boil them again and strain the broth. Meanwhile, soak the lentils in lightly salted cold water and boil them for about 25 minutes. Put the vegetables, Viola mild fruity extra virgin olive oil "Inprivio", guanciale and chilli into a pot; brown them slightly. After about 5 minutes, add the lentils, a little of their cooking water, and, after a few minutes, the tomato sauce as well. At last, add salt to taste and garnish with some chopped parsley.
For the chestnut soup, make a roux with the butter and flour; bring the trout broth to the boil and add the roux and salt to taste. Peel the chestnuts and cook them in lightly salted water, adding fennel seeds. Once cooked, remove the inner skin.
Serve the trout, cutting it into small slices, but not thin ones; add the lentils - kept warm - and the chestnut soup, previously whipped with a stick mixer. Garnish with some chestnut flakes.