| 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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