Trout piemontese style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil plus 2 |
| Tablespoons | ||
| 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 | Chopped fresh rosemary |
| Leaves | ||
| 4 | tablespoons | Balsamic vinegar |
| 1 | cup | Barbera or Dolcetto, dry red |
| Wine from Piedmont | ||
| 3 | tablespoons | Unsalted butter |
| 2 | bunches | Italian parsley, finely |
| Chopped to yield 1/4 cup | ||
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
MOLTO MARIO SHOW #MB5745