In the Kitchen with Chef Venturini.

With the arrival of the year-end holidays, it’s even more fun to become a chef for a day! To help you try your hand at cooking,executive chef Christian Venturini of the restaurant “Il Parco” in Comano Terme - Stenico has opened the doors to his kitchen, sharing a fish and vegetable recipe that you could use, for example, for Christmas Eve dinner or as a starter for Christmas lunch.

Can’t wait to get started?Here are all the secrets to making a fantastic citrus-marinated trout with a vegetable salad and soy milk mayonnaise.

The first step is to get all the necessary ingredients.

Chef Christian Venturini provides the quantities for 4 people, to be adjusted in proportion to the number of guests. 

For the trout marinade:

200 g of trout fillet100 g of fine salt

30 g of cane sugar

as needed orange and lemon peel

as needed chopped dill

For the vegetable marinade:

1 zucchini

4 radishes

100 g of water

100 g of sugar

For the soy and citrus mayonnaise

40 g of soy milk

100 g of sunflower oil

15 g of orange juice

as needed chopped dill to taste

For plating

as needed Mixed salad: frisée, lollo, soncino, arugula, sprouts, cretonne

as needed peeled blanched baby corn

as needed edible flowers

What is marinating used for? Chef Venturini explains it to us: "Marinating is a technique used in cooking to enhance the flavor of food. Raw food, left in contact with a liquid or mixture for a few hours, takes on a particular firmness thanks to the presence of salt, which starts the cooking process while rounding out the flavor. In this case, I used a marinade to enhance the taste of the trout fillet and vegetables for a simple result with guaranteed appeal."

How do you marinate?For the trout, combine fine salt, brown sugar, citrus peels, and chopped dill to create a mixture. Sprinkle this over the trout fillet and then leave it in the refrigerator for 24 hours, covered with plastic wrap, to allow the meat to absorb the flavors. Once marinating is complete, rinse the trout fillet under cold water and pat it dry with a tea towel. 

Meanwhile, marinate the vegetables. Bring the water containing the sugar to a boil and immerse the thinly sliced vegetables in the marinade (using a mandoline if needed). If possible, vacuum-seal them and leave them in the refrigerator for about a day.

All the pleasure of mayonnaise, but with reduced calories. Let’s face it, if there is one food capable of winning everyone over with its inviting creaminess and unmistakable taste, it is mayonnaise. 

The vegan mayonnaisecreated by Chef Venturini for this dish retains the indulgence and consistency of the classic, more well-known version, while adding another strong point: lightness. This is thanks, of course, to the ingredients used. To prepare it, use a hand blender, slowly and gradually adding the sunflower oil to the soy milk until well blended. Then, add the orange juice and chopped dill.

Everything is ready to be served, now you just need to assemble the plate and let your creative flair run wild. On a base of mixed salad greens, place the marinated vegetables (you'll make quite a show with the rolled zucchini!) and the previously diced trout fillet. Add the maple chips and dots of mayonnaise, using a piping bag or simply a coffee spoon. For a guaranteed wow effect, add some edible flowers to taste, they will add an extra touch of color.  The dish is ready! Enjoy your meal!