Juice of two large lemons
1/2 cup dry white wine
Salt and whole peppercorns to taste
2 shallots, minced
2 tablespoons minced marjoram
2 tablespoons minced parsley
2 tablespoons minced chives
1 small garlic clove, minced
4 fresh salmon trout fillets (each about 4 to 5 ounces)
Lemon-flavored extra virgin olive oil
6 – 8 sorrel leaves
In a rectangular glass dish large enough to hold the fillets in a single layer, mix together the lemon juice, wine, salt and pepper, shallots, marjoram, parsley, chives and garlic. Add the filets coating them in the mixture. Cover and refrigerate at least 48 hours.
When ready to serve, bring the dish to room temperature.
Transfer the fish to 4 individual salad dishes and spoon some of the marinade over each one. Drizzle each one with a little lemon-flavored extra-virgin olive oil. Serve with crusty bread and a chiffonade of sorrel leaves. We chose to pair the fish with Banfi’s San Angelo Pinot Grigio.
This recipe is featured on show 2010 – Specialty Appetizers.
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