Grilled trout

A treat!

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You need :

• 2 trout fillets
• 6cl of natural 10 year old balsamic
• 5cl white wine
• 2 tablespoons rapeseed oil
• Salt & Pepper

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1. Pour the white wine and balsamic vinegar into a small saucepan and cook over a medium heat for about 10 minutes until thickened. Then set aside.
2. Oil the fillets on both sides, and when the pan is hot, place the fillets skin side down and cook for 4 minutes. (If you prefer, you can cook the fillets on the barbecue to avoid fat, depending on your preference)
3. Then turn the fillets over and cook for 4 minutes on the other side. The skin should come off easily. Season with salt and pepper.
4. Serve the balsamic sauce over the fish fillets.

You can accompany this dish with a pan of Mediterranean vegetables (aubergines, tomatoes, peppers, etc.) or a simple green salad for a lighter touch.

Tip: This recipe can also be created with tarragon vinegar.

You don’t have the natural balsamic ? Find it in our shop