Trout with sprouting broccoli is a tasty preparation, classic of Rome. According that, it is important find the classic Roman Sprouting broccoli, which have a nice and bitter taste, for a very popular plate in Italy, that we recommend you try.
A simple preparation, with the béchamel and the broccoli to put on the fillets. The recipe is excellent, and very nutritious. The broccoletti, as we call the sprouting broccoli in Rome, are cooked in a pan with the classic oil and broth, then mixed with the homemade béchamel. Everything is placed on the fillets for the cooking in the oven. Serve the dish with a good herbaceous white wine.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 500 g Trout
- 300 g Sprouting broccoli Romans
- 100 ml white wine
- 100 ml vegetable stock
- 1 clove garlic
- 1 pinch salt
- 6 tbsp olive oil extra virgin
Ingredients
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Instructions
- Wash the broccoli (1), dry in a clean cloth (2) and place on the cutting board. Cut off the final part of the stems (3), the hardest part.
- Cut the broccoli into small pieces (4) and leave aside in a plate (5). Pour six tablespoons of extra virgin olive oil (6) in a large pan, and warm.
- Peel a clove of garlic (7) and put it to brown (8) in hot oil. Then add the broccoli (9) to the pan.
- Stir (10) to flavor the broccoli in the oil, and after a couple of minutes pour the white wine (11) and simmer until reduced. Then pour the hot vegetable stock (12).
- Cover the pan with the lid (13) and lower the heat to minimum, to cook for about 20 minutes. Finally, add some salt (14), and remove the garlic clove (15). Put the flame high and let cook another five minutes, until reduced the sauce, and then turn off the heat.
- Now prepare the béchamel, heating the milk in a saucepan. Add the nutmeg (16) to the milk and stir. Put the butter in a pot and light the flame at the minimum, to melt it (17). At this point, with a sieve, to avoid lumps, add the flour (18) on the butter. Add also a pinch of salt.
- Stir the flour with butter with a whisk (19) until you have the roux, a compact mixture, then pour the hot milk (20), slowly. Continue to whisk (21) for about fifteen minutes, until you have the creamy and thick béchamel. Turn off the heat.
- Take the fish, and remove all scales with a knife. With the scissors, open the belly (22), cutting from the orifice up to the throat of the fish. Remove all the entrails with the hands (23), and the gills (24).
- Wash the trout (25), particularly inside the belly and gills, to eliminate the residual blood. With the scissors cut away all the fins (26). With a sharp knife cut the body from the orifice to the tail (27), putting the blade parallel to the spine.
- Continue to cut along the size of the first fillet with the blade parallel to the vertebral column (28), to detach the meat and divide the trout into two. With the scissors, remove the head (29), and detach the first fillet (30).
- With the knife remove the spinal column (31). With the fingertips, feel the two fillets to identify any spine sticking in the meat. In case, eliminate with tweezers (32). Add some salt (33) to the two fillets.
- Pour the béchamel on the broccoli (34), and mix carefully (35). Take an oven tray, wet the bottom with water and spread on a sheet of baking paper (36). The water will stick to the pan, to work better.
- Lay the fillets on the tray (37), and spread the broccoletti and béchamel on the fillets (38), until covering them (39).
- Bake the tray (40) in a preheated oven at 200° C for about fifteen minutes. Then put the tray for a couple of minutes under the grill, but no further. Take out (41), and serve two fillets per plate (42) still hot, with the broccoli over the fillets.
Recipe Notes
