TROTA ALLA GARDESANA

Ingredients:
one trout approx. 600g
two glasses of extra virgin oil
one white onion chopped into thin slices
pitted green olives cut into slices
20 g pine nuts
30 g sultanas
30 g capers in salt
30 g lake sardine filets in oil
two cloves of garlic
powdered cinnamon
salt and pepper
red vinegar
lemon slices
laurel

Clean the trout, place on baking paper, add salt and pepper, and place a laurel leaf and two lemon slices into its stomach. Close the baking paper parcel and cook in an oven for 20-25 minutes. In the meantime brown off the onion in extra virgin oil on a low flame, add the finely chopped garlic, the sardines in pieces and a glass of vinegar. Continue cooking at a low flame with lid on. Then add the pine nuts, sultanas, capers and a little cinnamon, cook for a further 5 minutes, remove from the heat, add salt and pepper and allow to cool, then add the olives. Leave to flavour for 12 hours and serve warm.