Trout piemontese style

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

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