Soused Trouts

Preparation:

Preparation: Cook the very fresh torrent trout in butter and sage, arranging them in a rather deep porcelain pan. On the side, prepare the sauce as follows: in a saucepan, fry plenty of oil with two copious handfuls of very finely chopped parsley, a clove of garlic diluted with a knife, thyme, oregano, lemon peel and a previously cooked carrot and puree diluted, pepper and salt. Wet everything with abundant and pure wine vinegar; Finally, pour the boiling sauce over the trout which, if desired, can be served the next day. This sampling is delicate and takes nothing away from the characteristics of the trout.