Trota alla Dogana

Trout Dogana Style


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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.


  • 1 trout, about 1 kg/ lb, cleaned and left whole
  • 60 ml/4 tbsp extra virgin olive oil
  • 500 ml/17 fl oz/ cups dry white wine
  • 2 garlic cloves (1 left whole, and 1 crushed)
  • 300 ml/½ pint/ cups passata/bottled strained tomatoes
  • 45 ml/3 tbsp chopped parsley
  • sea salt and ground black pepper
  • 5 ml/1 tsp dried oregano, to
  • garnish
  • roast potatoes, to serve (optional)


  1. Rinse the cavity of the trout and pat it dry, then place it in a fish kettle. Add the oil, wine, whole garlic clove, 250 ml/8 fl oz/1 cup cold water, and salt and pepper, then set over a high heat and bring to the boil. Reduce the heat to low and cook the fish very gently for 30-40 minutes.

  2. Carefully lift out the fish using slotted spoons or spatulas without breaking it up and transfer to an ovenproof serving dish.
  3. Preheat the oven to 200°C/400°F/Gas 6. Simmer the passata for 5 minutes with the crushed garlic, parsley, and salt and pepper to taste.
  4. Pour the tomato sauce over the fish in the serving dish, and place in the oven for 2-3 minutes, until heated through. Sprinkle lightly with oregano and serve with roast potatoes, if you like. For maximum effect, fillet the fish at the table.