Ingredients for 10 people:

• 1 kg Fidelin del Moro
• 1 kg beefsteak tomatoes
• 2 red onions
• 3 red bell peppers
• 6 carrots
• 4 cucumbers
• 500 g celery
• 500 g red cherry tomatoes
• 1 bunch basil
• 1 kg salmon trout

Preparation:

For the tomato gazpacho:

Score the tomatoes, blanch them in plenty of salted water for about 30 seconds, cool in ice water, and remove the skin. Blend half of them, deseeded, along with the previously peeled and chopped cucumber, washed, peeled, and chopped red bell peppers, red onion, and oil until you get a thick and homogeneous cream.

With the other half of the tomatoes, prepare a concassé. Dice the carrots, bell peppers, cucumbers, and celery. Blanch the diced vegetables for about 2 minutes and season with oil, salt, pepper, finely chopped red onion, lemon, and basil cut into thin strips. Clean and remove the bones from the trout, remove the skin, and dice it. Sauté it in a little oil and butter, deglaze with white wine, and season with salt and pepper. Cook the fidelin in plenty of salted water, drain them in the sauce released by the trout, add half of the diced vegetables, toss with oil, season with salt and pepper, and add the basil cut into thin strips. Plate with the tomato gazpacho, fidelin, diced vegetables, sautéed trout, and sprouts.