| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <suechef@sover.net> on Mar 09,
1997.
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