Recipe from chef Vitangelo Galluzzi of Elite Service, paired with Recioto Angelorum.
For the fish:
For the dressing:
To finish the dish:
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.