Name: Trout Piedmontese Style
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

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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