Heat oil in a pan over medium heat and sauté finely chopped celery, onion, sage, rosemary and garlic.
Arrange fish fillets over the vegetables. Season with salt and pepper and splash with white wine vinegar. Cook for 15 minutes, without turning.
Pour in fish fumet, add raisins (previously soaked in warm water for 15 minutes), season with salt and cook. Prepare the garnish: Heat oil in a pan over high heat, add zucchini, carrots, celery (peeled and julienned).
Season with salt and pepper and cook over high heat for a couple of minutes. Add balsamic vinegar, coriander and thyme and remove from the heat. Arrange the vegetables on a serving platter and place the trout fillets on top.
A dish that is complex in its harmoniously combined taste sensations. We choose on this occasion a white wine that is pale straw-yellow in color with a bouquet of flowers and fruit such as yellow peaches that is dry, hot, fairly mellow, fresh and slightly savory. Piemonte Chardonnay D.O.C.
The trout must be filleted and all bones removed completely. During cooking, it must never be turned over, to prevent it from breaking. The vegetables must be crisp, therefore they are quickly sautéed on high heat.