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Trout salad

Difficulty: Medium Doses: for 4 people

4 trout fillets weighing approximately 350 g each,

2 leaves of laurel,

1 sprig of rosemary,

12 green asparagus,

50 g of valerian,

125 g of low-fat yogurt,

10 g finely chopped chives,


extra virgin olive oil.


Freshwater fish, and especially trout, has always been appreciated in Friuli. The delicacy of this salad and the equally delicate cooking of trout, performed with a light boiling of water so as not to traumatize the meat, give this dish soft and pleasant flavors. In a variant to try.

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