4 tb Virgin olive oil plus 2
Tablespoons
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 Chopped fresh rosemary
Leaves
4 tb Balsamic vinegar
1 c Barbera or Dolcetto, dry red
Wine from Piedmont
3 tb Unsalted butter
2 bn Italian parsley, finely
Chopped to yield 1/4 cup
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
MOLTO MARIO SHOW #MB5745
Yields
4 servings