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Title: Trout Piedmontese Style Categories: New, Text, Import Yield: 1 Servings 4 tb Virgin olive oil, plus 2 T 4 md Trout, total about 2 pounds, -seasoned with salt and -pepper 1 Stalk celery, thinly sliced 1 md Red onion, thinly sliced 2 Cloves garlic 1 tb Fresh rosemary leaves, -chopped 4 tb Balsamic vinegar 1 c Barbera or Dolcetto dry red -wine from Piedmont 3 tb Unsalted butter 2 bn Italian parsley, finely -chopped 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 1997. |