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Trout fillets with milk sauce

Difficulty: Medium Doses: for 4 people

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,



For the sauce:

300 g of milk,

100 g extra virgin olive oil,

30 g of butter,



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.

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