Brook Trout Season !
For centuries, streams of crystalline water running from the Apennines and falling through gorges, were feeding mills and olive presses that dotted the valley and rivers of Nievole . My family olive press, located nearby the village, has been the very beginning of my passion for fresh water fishing.
For Tuscan anglers, the queen of the water life was the dark olive and yellow colored brook trout with the distinctive red spots !
I think I was 6 years old when I followed my father's skills in hunting this sought after fish. After the winter no- fishing ban for spawning , I was ready with rods and tackle to climb steep forested creeks for caching some nice pounder!
Second only to the actual fishing is exploring remote areas of the valley, only accessible on foot by hiking the hills. This spot known as The Bridge of Nogno, and the "Doomed Altar" ... a story tells of a wagon tragedy during the logging season where lives were lost here when it tumbled over the steep cliff to the Altar below on the rocks.
There are many ways to cook the delicate fish : either grilled on charcoal, filleted and pan seared, baked in the oven. Take advantage of this delicate spring delicacy!
Trout fillets with rosemary , organic lemon and Vermentino wine
( 2 servings)
Approx 1Lb of trout, already cleaned and filleted. Use an oven- proof glass ware.
2Tbs of extra virgin olive oil, white pepper, sea salt, 4 sprig of fresh rosemary, 1 oz of Vermentino Wine, 1/2 organic lemon thin sliced in rounds.
Run the oven at 400F. Season the fish on both sides and make 4 rolls that you will hold in shape with some kitchen twine or a toothpick.
Place the lemon at the bottom of the pan which has been previously oiled then place the rolls upright with the rosemary in the center.
Drizzle with oil, pour the wine .
Cover with tin foil for 10', then uncover and let it cook for another 7- 8 minutes.
Serve with sautéed artichokes , grilled radicchio Trevigiano or other winter vegetables.
