At a market nearby I found a man selling fresh fish from his small fish farm in the mountains, using clean spring water, as many fish would prefer. He used a net to catch the fish from plastic containers on the back of his car.
I prepared the fish in the simplest possible fashion to appreciate the taste and presented it on a bed of green cabbage, leek and a carrot because they happened to be waiting for use in the kitchen.
- One trout (Faro)
- A quarter of a green cabbage
- One leek
- One carrot
- Lemon juice
- Wash the fish and the peeled and cleaned vegetables. I kept the fish whole so that it would not fall apart during cooking and gutted it after wards – trout and especially farmed trout do not have messy guts.
- Slice the dried cabbage leaves in strips and cut the leek and carrot.
- Put 50 grammes of butter In two separate skillets. When it starts to foam add the vegetables in one and the fish in the other.
- Stir the vegetables over high heat so that the cabbage shrinks.
- Keep the fish on a steady fire for 10 minutes and carefully turn it once for another 10 minutes. Turn of the heat and douse with some lemon juice.
- Put the vegetables with a slotted spoon (to keep as much as possible the butter and water in the pan) on a serving plate and put the fish on top, either before or after gutting.