Trout Piemontese Style

By á-174942

Ingredients

• 6 tablespoons virgin olive oil divided
• 4 medium trout - (abt 2lbs total) seasoned with
• Salt to taste
• Freshly-ground black pepper to taste
• 1 celery stalk thinly sliced
• 1 medium red onion thinly sliced
• 2 garlic cloves
• 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

Step 1

In a 12-inch to 14-inch non-stick saute pan, heat 4 tablespoons 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.

This recipe yields 4 servings.