Trout Piemontese Style (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
4 tablespoons virgin olive oil plus 2 tablespoons |
4 medium trout, total about 2 pounds, seasoned with salt and pepper |
1 stalk celery, thinly sliced |
1 medium red onion, thinly sliced |
2 cloves garlic |
1 tablespoon chopped fresh rosemary leaves |
4 tablespoons balsamic vinegar |
1 cup barbera or dolcetto, dry red wine from piedmont |
3 tablespoons unsalted butter |
2 bunches italian parsley, finely chopped to yield 1/4 cup |
Directions:
1. 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.
2. 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.
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