Fillet of salmon trout with grated hard Bra Valgrana and hazelnuts on stir fried spinaches




For 10 people
300 g of grated hard Bra Dop Valgrana 
300 g of chopped hazelnuts
300 g of spinaches
10 fillets of 150 g salmon trout
A clove of garlic
As needed of olive oil 
As needed of salt


Grate the hard Bra Dop and mix it with the hazelnuts. Lay the trouts on a baking pan  with baking paper, sprinkle them with the hazelnuts and the hard Bra, cook in oven for about 20 minutes at 180° before serving. In the meanwhile stir fry the clean spinaches with olive oil and a clove of garlic. Salt everything and keep it warm. Once cooked, lay the trout in the middle of the dish on the spinaches, sprinkle with oil and serve.

Chef Paolo Pavarino