La Baita d’oro
Ingredients and quantities

Quantities for 4 people:

  • 2 Fario freshwater trout
  • 500g white Duchesse potatoes
  • 50g butter
  • Parmigiano Reggiano PDO
  • extra-virgin olive oil
  • parsley, thyme, salt
Accompanying wines:
Lambrusco Reggiano Concerto IGT

Trout in a Duchesse potato crust

Type of recipe: Main courses


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Preparation method:

Boil the potatoes and mash. Add the butter, salt and thyme and mix to obtain a creamy mixture. Fillet the trout, season with salt and add the mashed Duchesse potatoes using a piping bag. Season with a drop of olive oil and flakes of Parmesan. Place in the oven for about 15 minutes at 180°C.



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