Il tuo browser non è aggiornato!

Aggiornalo per vedere questo sito correttamente. Aggiorna ora




  • 200 g Trout
  • 50 g fermented Plum juice
  • 10 ml brown butter
  • 5 g lovage seeds in brine
  • 5 g chopped parsley stem
  • 5 g chopped parsley
  • Flour type 00
  • Butter
  • Thyme
  • 1 Garlic clove

Cut the filet in pieces of 50 g. Coat the trout in flour. Melt the butter in the pan, add the flavours and pan fry on both sides. Remove the trout when cooked. Add the fermented plum juice in the pan and reduce. Add a piece of butter and the parsley.


Core the plums and add 2% of salt of the weight of the plums. Put in a hermetic closed container and keep on 25°c. Turn around the containers so that the salt will be divided in the whole container. The fermentation is done when the PH value is between 3.5 and 4,5.
Mix the plum and filter to get the Juice out of it.


Boil 1 litre of water with 30g of salt, cool down. Put the seeds in a hermetic closed container, verse the salt-brine on top and close the container. Leave at 25°c for some days to ferment it.


Melt the butter and heat it up until the colour gets nutty.


Put some salt on the trout, verse the sauce on top and add the seeds. Finalize with some chopped parsley stem and some drops of brown butter.

Ferrari Trento promotes a culture of drinking responsibly which is part of the Italian Art of Living.

It is a culture linked to the ritual nature of food and the celebration of convivial occasions, in which consumption is moderate and informed.

Enter the website only if you share this approach and if you are of the legal age to drink alcohol in your country: a world of excellence awaits you!

Access to the site was denied because you are not of legal age to drink alcohol.