Lake Rice

Preparation:

Preparation: Add the cleaned and washed potato, courgette, carrot, green beans and celery to 500 g of water, bring to the boil and cook until the water is reduced to about half. Strain the broth, separate the vegetables and reduce them to a puree, eliminating the celery. In 200 g of the very hot vegetable broth, chop up the well-washed sage leaves, pour in the rice cream, mix the trout and the Parmesan cheese and dress with the extra-virgin olive oil.