Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a pan. Sauté the garlic and tomatoes. Add the balsamic and sugar, simmer for approx. 4 mins., season, leave to cool.
Arrange the tomatoes on plates, season. Spread the trout and chutney on top of the carpaccio. Sprinkle with the pine nuts and cress.
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