Trout Piemontese Style

Name: Trout Piemontese Style
Ingredients: 4 tablespoons virgin olive oil plus 2 tablespoons; 4 medium trout, total about 2 pounds, seasoned with salt and pepper; 1 stalk celery, 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, dry red wine from Piedmont; 3 tablespoons unsalted butter; 2 bunches Italian parsley, finely chopped to yield 1/4 cup

10 ingredients

11 steps

Ingredients

4 tablespoons virgin olive oil plus 2 tablespoons
4 medium trout, total about 2 pounds, seasoned with salt and pepper
1 stalk celery, 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, dry red wine from Piedmont
3 tablespoons unsalted butter
2 bunches Italian parsley, finely chopped to yield 1/4 cup

Directions

1

In a 12 inch to 14 inch nonstick saute pan, heat oil until smoking.
2

Place 2 fish in pan and saute until golden brown on first side, about 8 to 9 minutes.
3

Turn and cook other side in the same manner.
4

Repeat procedure with remaining 2 fish.
5

Place fish on a serving platter in a warm oven.
6

In the same pan, add 2 tablespoons more oil, add celery, onion and garlic and cook until soft, about 6 minutes.
7

Add rosemary, vinegar and wine and bring to a boil.
8

Reduce by half, swirl in butter and stir to emulsify.
9

Remove fish from oven.
10

Add parsley to sauce and pour over fish.
11

Serve immediately.