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.