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
Yields
1 Servings