Fish appetizer

Ingredients for 5 servings:

• 800 g salmon trout fillet(s)
• 1 bay leaf
• 2 onions
• 1 tbsp capers
• 1 lemon(s), the juice
• Salt and pepper, from the mill
• some balsamic vinegar, white
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Italian fish starter like on Lake Garda

Bring a pot of water to a boil with plenty of salt and a bay leaf. Wash the trout fillet. When the water boils, reduce the heat to low and add the trout fillet to the pot. Let it simmer for 10 minutes until cooked through (do not boil). In the meantime, peel the onions and cut them into 0.5 cm wide rings. Remove the fish from the water with a slotted spoon and place it on a large platter. If the skin is still on the trout fillet, peel it off. Simmer the onion rings in the fish stock to reduce their sharpness. Season the fish with salt and pepper, then add the cooked onion rings and capers. Drizzle with lemon juice, vinegar, and oil and let it simmer for 2 hours. I ate this dish in Italy. It was made with Lake Garda trout.