Chef inspiration
Filetto di Trota alle Mandorle
FILETTO DI TROTA alle MANDORLE
Gently pan-cooked trout with sliced almonds, served beside butter-and-lemon tagliolini.
The story
About the dish
Trout responds well to gentle heat. Davanti cooks the fillet in a pan so the fish stays delicate, then adds thin almond slices for a toasted aroma and light crunch.
Butter-and-lemon tagliolini completes the plate. Butter carries the almond flavor, while lemon keeps the combination lively and complements the trout without covering it. The result is restrained: fish, nuts, fresh pasta, and acidity working together.
Freshwater fish belong deeply to the table culture around Lombardy’s lakes and rivers. Regione Lombardia lists trout among the familiar fish of its regional menus, alongside traditions that change from lake to lake. Here, lemon provides the clean finish that brings the trout, almonds and fresh pasta into balance.
Contains fish, tree nuts, wheat, egg, and milk in the archived preparation.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.