Cook the trout fillets in a non-stick pan with little oil and salt.
Bring the wine and the vinegar to the boil, with the sugar and the vegetables.
Pour over the fillets, leave to cool and put in the fridge for at least 24 hours.
Delicious with new potatoes and fine green beans or basmati rice and a mixed tomatoes and green salad.
This recipe has been kindly provided by Le Specialità Lariane, Tremezzina, Località Lenno.