The spring water of Ledro Valley is ideal for the livestock of Salmonidae, especially trout and char.
Char with mushrooms
Clean and wash the char. Wash the mushrooms and cut them in small pieces. Fry some oil and brown with it the garlic just a bit, then remove it. Add the mushrooms, close with a lid which you'll take away within a few minutes. Add some chopped parsley and let it cook at high heat until the water released by the mushrooms is completely evaporated, then add salt and pepper. Flush the char on both sides (to which you already have added the rosemary and some rock salt in the belly) on a grill or on a non-stick pan. Afterwards, flavour them for a few minutes together with the mushrooms. Finish the plate by garnishing it with tomatoes and fresh parsley.
The recipe was shared with us by the Troticoltura Armanini.