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Carpaccio of trout marinated in Angelorum on a base of salad leaves, seeds and spices

Recipe from chef Vitangelo Galluzzi of Elite Service, paired with Recioto Angelorum.


For the fish:

  • 300g fresh salmon trout fillets, skinned
  • 100g Recioto Angelorum
  • 600g rough sea salt
  • 300g cane sugar
  • Zest from one lemon
  • 3 star anise
  • 1 cinnamon stick
  • 1 pinch ground cardamom

For the dressing:

  • 100g Recioto Angelorum
  • 1 star anise
  • 1 cinnamon stick
  • 1 pinch ground cardamom

To finish the dish:

  • 50g white bread croutons
  • 30g salad leaves
  • 20g assorted seeds


Put all the ingredients for the dressing in a small bowl, cover with clingfilm and leave to infuse for at least six hours in the fridge. At the end of this time, filter with a fine sieve and reserve.
Wash and dry the salmon trout fillets, making sure there are no bones or fatty residue left.
Mix together the salt, sugar, lemon zest and spices and lay a thin layer of the mixture out on the bottom of an oven-proof glass dish.
Place the salmon in the dish in a single layer, cover with the remaining 100g of Recioto and the remaining salt and spices mixture.
Cover the dish with kitchen paper and wrap the container in clingfilm, tighten after having put weights on the fish. Keep in the fridge for 24 hours.
At the end of this time, the trout fillets will be thinner and more compact.
Rinse the salt and liquid off the fillets and pat dry carefully.
Slice the fillets thinly and serve on a base of salad leaves and seeds, with croutons and the original reserved Recioto dressing.

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