Name: Trota alla Dogana (Trout Dogana Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 trout, about 1 kg/2¼ lb, cleaned and left whole; 2 garlic cloves (1 left whole, and 1 crushed); 60 ml/4 tbsp extra virgin olive oil; sea salt and ground black pepper; 45 ml/3 tbsp chopped parsley; 5 ml/1 tsp dried oregano, to; 300 ml/½ pint/1¼ cups passata/bottled strained tomatoes; roast potatoes, to serve (optional); 500 ml/17 fl oz/2¼ cups dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

On the outskirts of the town of Sirmione is an old building that was once an Austrian barracks during the days of the Hapsburg Empire. It later became the Ristorante Dogana and is famous all over the area for its simple cuisine, asepitomised by this tasty and colourful trout dish.