It’s very rare to find a fish dish (excluding marinated or in fish-in-oil dishes), which is not an ‘express’ dish. This recipe is, in fact, one of those rarities. The eel and trout are cut up into small pieces, lightly fried, and finally cooked in a dense sauce that is very aromatic and contains a good amount of vinegar.
In this way, with garlic and peperoncino, the trout and eel marinate, gaining flavour from the sauce. It’s best to be serve this dish the day after.