Provençal Trout

Preparation:

Preparation: Peel the potatoes, cut them into rounds and blanch them for 10 minutes in half a liter of water with two glasses of wine. Drain them, add salt and pepper and cook them in a pan with a little oil. Peel the tomatoes and cut them into cubes. Peel the pepper and cut it into strips. Without any seasoning, let them dry in two separate pans. When they are ready, flavor each vegetable with 25 g of butter each. In another saucepan, cook the trout in two tablespoons of oil for 10 minutes on each side. When cooked, peel them. Spread the diced tomatoes on the bottom of the serving dish. Put the trout in the center and around the potatoes, the pitted olives and the pepper. Accompanying wines: Lugana DOC, Marino DOC, Gravina DOC.