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Trout Piemontese Style


Course : Italian
Source:
Serves: 4
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Ingredients:


6 tablespoons virgin olive oil -- divided

4 medium trout - -- (abt 2lbs total), seasoned with

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1 medium celery stalk -- 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 wine (dry red wine from piedmont)

3 tablespoons unsalted butter

1/4 cup finely-chopped Italian parsley
 

Preparation / Directions:


In a 12-inch to 14-inch non-stick sauté pan, heat 4 tablespoons oil until smoking. Place 2 fish in pan and sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5745)

8 Kitchen's say:
  (4 1/2 3/4 Stars!)
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