Creamed Astico Trout

Creamed Astico TroutIngredients (for 4 people):

1 trout weighing 400 grams
¼ litre of milk
1 clove of garlic
200 gr. extra virgin olive oil
100 gr. cream
salt and pepper

Wash, clean, and fillet the trout. Put it in a pan with 2 litres of water and the milk. When it starts to boil, cook for another 5 minutes. Remove the trout from the pan, putting some of the cooking water aside. Put all the ingredients into the food processor with the garlic, a bit of olive oil, the cream and a little of the cooking water. Season with salt. The mixture must be soft enough to spread. Serve on toast or in small teaspoon-sized portions.

Recipe submitted by:
Ristorante La Cusineta – Breganze