PGI Salmerino del Trentino with aromatic herbs
Clean the PGI Salmerino del Trentino, empty out the inside and remove entrails and fins. Wash with fresh water and dry it with a kitchen towel. Shred it and place on a kitchen towel. Clean and wash both parsley and chives with cold water. Mince the first and snip the second with a well-sharpened knife. Clean and wash the lettuce, then put all the vegetables in a mixer with extra-virgin olive oil, vinegar, a pinch of salt and pepper. Once you’ve obtained a smooth and homogeneous sauce, place it in a terrine and let it rest in the fridge for 10 minutes. In the meantime, warm the fish fillets in a pan with a bit of olive oil and sauté with light flak. Drain the PGI Salmerino del Trentino as soon as it is well cooked and season it with a bit of salt. On a serving plate pour half of the condiment you prepared, then place the fillets on top and season them with the lettuce and parsley sauce left. Serve the PGI Salmerino del Trentino with the herbs sauce when it’s still warm. If you want, you can accompany this dish with steamed vegetables.
© East Lombardy
1/
Salmerino fish from Trentino
Recipes
Sheep Cheese Soup
In the 18th century, sheep cheese manufacturers were established in Slovakia: the first one was in 1787 in Detva, and the second one in Zvolenská Slatina in 1797, which is still operating nowadays. Demikát, together with sheep cheese gnocchi, is another Slovak traditional dish, for the preparation of which this type of cheese is used.
Eel in Green Herb Sauce
Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.
Speculoos
Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!
Finnish Karelian Pies
Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.
Featured Experiences
CHECK OUT OUR
LATEST GUIDE
Switzerland’s crafts, up close
A hands-on journey through Swiss traditions.
Torino: A Historic City with a Smart Future
Torino, where tradition meets innovation.
Spring cycling in Flanders
A glorious bike paradise for all.
The magical wildlife of Bulgaria
Nature and biodiversity abound.
Skagen Vinterbader Festival
Skagen Vinterbader Festival: A invigorating winter bathing event celebrating Nordic resilience and coastal culture in Skagen, Denmark.
Ingredients
- 1 PGI Salmerino del Trentino
- 100 gr of parsley
- 1 sprig of chives
- 1 head of lettuce
- 1 spoon of white vinegar
- 0,5 dl of extra-virgin olive oil
- salt and pepper