Non-VegetarianAlpine Italian cuisine Main Course

Trota del Trentino ai Ferri

Name: Trota del Trentino ai Ferri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Alpine Italian
Ingredients: 4 pieces whole river trout; 2 tbsp Extra virgin olive oil; 60 g Unsalted butter; 12 leaves fresh sage leaves; 2 cloves Garlic; 1 piece Lemon; 1 tsp Fine sea salt; 0.5 tsp Black pepper

Whole river trout grilled over high heat, finished with foaming mountain butter, fragrant sage and fresh lemon. Freshwater trout is the classic everyday fish across the Trentino valleys.

🇮🇹Italy· Trentino-Alto Adige

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 360 kcal

Ingredients

0 of 8 gathered

Servings

4 pieces whole river trout — around 300g each, gutted and scaled
2 tbsp Extra virgin olive oil — for brushing the fish skin
60 g Unsalted butter — Alpine or mountain dairy butter preferred
12 leaves fresh sage leaves — freshly picked
2 cloves Garlic — lightly crushed in their skins
1 piece Lemon — unwaxed, half juiced and half cut into wedges
1 tsp Fine sea salt — to taste
½ tsp Black pepper — freshly ground

Equipment

•Cast-iron griddle pan or heavy skillet
•Fish spatula
•Small saucepan
•Kitchen paper

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 21 g
carbs: 1 g
fibre: 0 g
protein: 42 g
calories: 360 kcal

Instructions

1
Pat the trout thoroughly dry inside and out using kitchen paper.
2
Season the belly cavity of each fish lightly with salt and freshly ground black pepper.
3
Tuck two sage leaves inside the cavity of each trout.
4
Brush the exterior skin of each fish evenly with olive oil and sprinkle with fine sea salt.
5
Heat a heavy ridged cast-iron griddle pan over medium-high heat until smoking hot.
6
Lay the trout on the hot griddle and cook undisturbed for five minutes until skin chars and releases.
7
Turn the fish carefully with a wide spatula and grill the second side for another four minutes.
8
Melt the butter in a small pan with the crushed garlic and remaining sage until foaming and fragrant.
9
Stir a squeeze of fresh lemon juice into the hot bubbling butter and remove from heat immediately.
10
Transfer the grilled trout to a serving platter, pour the hot sage butter over, and serve with lemon wedges.

Chef's tips

Ensure the skin is completely dry before oiling to prevent sticking to the cast-iron griddle. Do not attempt to move the fish during the first few minutes; it will release naturally once the skin forms a crisp crust. Watch the butter carefully as it foams so the sage crisps without scorching.

Ingredient substitutions

river trout (trota) → Arctic char (salmerino alpino), which is equally traditional across Trentino mountain streams
unsalted butter → extra virgin olive oil, for a completely dairy-free finish
fresh sage leaves → fresh wild mountain thyme, if sage is unavailable

Storage

Store leftover cooked trout in a covered glass container in the refrigerator for up to one day.

Reheating

Reheat gently in a lightly buttered pan over medium-low heat for three to four minutes until warmed through.

Common mistakes to avoid

•Placing fish onto a cold or warm pan, causing the delicate trout skin to tear and stick.
•Moving or flipping the fish too early before the skin has crisped properly.
•Burning the sage butter by leaving it over high heat after it begins foaming.

Serving suggestions

Serve alongside warm boiled mountain potatoes tossed with fresh parsley.Pair with a crisp Trentino white wine such as Nosiola or Müller-Thurgau.Accompany with a simple shaved fennel and wild herb salad.