1 trout weighing 400 grams
250 ml milk
1 clove garlic
200 ml extra virgin olive oil
100 g cooking cream
salt and pepper to taste

Wash and clean the trout and cut into fillets. Place in a pan with 2 litres of water and the milk. Bring to the boil and cook for 5 minutes. Remove the trout from the water and reserve part of the cooking liquid. Place the fish in a food processor along with the garlic, cream and some of the reserved liquid. Drizzle in the oil while processing to form a smooth, firm paste. Season with salt. Spread on toast or use two teaspoons to shape into small quenelles.

Recipe proposed by:
Ristorante La Cusineta - Breganze