Trout piedmontese style

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Virgin olive oil, plus 2 T
4 mediums Trout, total about 2 pounds, seasoned with salt and pepper
1 Stalk celery, thinly sliced
1 medium Red onion, thinly sliced
2 Cloves garlic
1 tablespoon Fresh rosemary leaves, chopped
4 tablespoons Balsamic vinegar
1 cup Barbera or Dolcetto dry red wine from Piedmont
3 tablespoons Unsalted butter
2 bunches Italian parsley, finely chopped

Directions

In a 12 inch to 14 inch nonstick saute pan, heat oil until smoking. Place 2 fish in pan and saute until golden brown on first side, about 8 to 9 minutes. Turn and cook other side in the same manner. Repeat procedure with remaining 2 fish. Place fish on a serving platter in a warm oven.

In the same pan, add 2 tablespoons more oil, add celery, onion and garlic and cook until soft, about 6 minutes. Add rosemary, vinegar and wine and bring to a boil. Reduce by half, swirl in butter and stir to emulsify.

Remove fish from oven. Add parsley to sauce and pour over fish. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #506 by Sue <suechef@...> on Mar 09, 1997.

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