Preparation

cook the trout on the grill or on the grill, with a delicate fire
of embers. put in a pot of butter, several chopped leaves of
mint, a little oregano and pepper. melt the fire
butter and add to the trout as it cooks.
serve and add the mint preparation at the discretion of each
diner. to taste with a good cold white wine !!!!!!!

Ingredients

  • several trout, preferably fontinalis and freshly caught.
  • It is a field recipe, the amount of trout depends on the number of diners and their gluttony. that is, to evaluate according to the characteristics of the diners.
  • be wary of very large pieces, the medium ones (minimum size allowed) generally have better flavor than the huge ones that we all seek to fish !!!
  • butter (or margarine) about 50-100gs. per person.
  • white pepper (ground or whole).
  • oregano (a little bit).
  • fresh mint leaves. (It grows abundantly in the mountain lakes, ask for its location to some countryman