Per la preparazione della trota salmonata: tagliare a cubetti 300 g di trota salmonata, riunirla in una ciotola con il succo di 1 pompelmo e ½ limone, 1 cucchiaio di sale grosso, 1 cucchiaio di zucchero e lasciare marinare per circa 30 minuti.
Per la preparazione dell’acqua di ortiche: sbianchire 100 g di aneto in acqua salata, scolarle velocemente e raffreddarle acqua e ghiaccio, scolarle e asciugarle bene con carta da cucina. Unire l’aneto in un bicchiere a bordi alti con 1,5 dl di acqua, sale, qualche goccia di limone e frullare il tutto con un mixer a immersione fino a ottenere una salsa liquida e omogenea. Passare la salsa ottenuta attraverso un colino fine in modo da estrarre tutta l’acqua di vegetazione. A quest’acqua aggiungere un goccio di olio extravergine di oliva.
Per comporre il piatto: in una fondina posizionare qualche cucchiaio di panna acida, 1 cucchiaino di uova di trota sopra la panna e i dadini di trota salmonata. Al momento del servizio bagnare la preparazione con un po’ di acqua di aneto e finire con una macinata di pepe fresco.
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