First of all, let’s prepare the broth. In a pot full of water, add the fish livers, ½ carrot, ½ onion, ½ celery stick and laurel leaf, and boil for about an hour.
Let's move now to the sautéed vegetables. Cut the remaining pieces of onion, carrot and celery into thin strips and put them in a low pot, together with the clove of garlic. Add the oil and fry slowly.
Now, the protagonist of this dish: the salmon trout fillet. Cut the trout fillet and dust them with flour. Heat a frying pan with oil, in which you will brown the trout with white wine. Then add the broth, as well as the laurel leaf and the chopped tomatoes. Then add the trout to the frying pan, cook for about 5 minutes and add the chopped parsley. Add salt and pepper to taste.
If the sauce is too watery, you can thicken it by melting butter in a saucepan, adding a little flour 00 and a bit of broth, then mixing it with a whip until you get a uniform mixture to add to your sauce.
Finally, boil the noodles and finally cook them in the saucepan with the ragout. Et voilà!
If you want to fully enhance the taste of the tagliolini with the salmon trout, you can accompany it with a Sauvignon Grave Friuli Doc wine.
Photo by Fiorello Rossi