Trout fillets with citrus fruits
- 1 salmon trout of about 1 kg
- 3 lemons
- 1 orange from organic cultivation
- extra-virgin olive oil
- Clean the trout and fillet it.
- Wash the fillets and put them to macerate for twenty-four hours in lemon juice and extra virgin olive oil.
- Cut the fillets into thin slices, moisten them with more oil and garnish with the orange peel cut into sticks.
- Accompany the trout with warm croutons and butter curls.
The dish enhances the three characteristic products of the Riviera: fish, citrus fruits and olive oil.
