Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Virgin olive oil plus 2 |
\N \N | Tablespoons |
4 mediums | Trout, total about 2 pounds, |
\N \N | Seasoned with salt and |
\N \N | Pepper |
1 \N | Stalk celery, thinly sliced |
1 medium | Red onion, thinly sliced |
2 \N | Cloves garlic |
1 tablespoon | Chopped fresh rosemary |
\N \N | Leaves |
4 tablespoons | Balsamic vinegar |
1 cup | Barbera or Dolcetto, dry red |
\N \N | Wine from Piedmont |
3 tablespoons | Unsalted butter |
2 bunches | Italian parsley, finely |
\N \N | Chopped to yield 1/4 cup |
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