Riyet Trout with olives

Riyet Trout with olives

INGREDIENTS

• 500 g fillet of trout on the skin


• 150ml dry white wine


• 15 olives


• 1 h. L. orange zest


• 150 g butter


• olive oil “extra virgin”


• salt, freshly ground white pepper

COOKING METHOD

Step 1

Place the trout fillets in a small skillet, pour in the white wine.Bring to a boil and simmer, covered over low heat for 5-7 minutes. Transfer the fillets on a plate and remove the skin, using a fork, disassemble the meat into small pieces.

Step 2

Heat the olive oil in a frying pan and fry orange zest, 1 min.Olives crush the glass and remove the seeds, chop coarsely.

Step 3

Butter cut into small pieces and melt over low heat. In a bowl, mix the hot fish, olives, orange zest and melted butter, salt and pepper, mix well. Put riyet into molds, cool, cover with foil or foil and store in the refrigerator. Keep riyet can be up to 7 days in a ceramic or glass container in the refrigerator.

Riyet Trout with olives