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Trout Piemontese Style


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  • 6 tablespoons virgin olive oil divided
  • 4 medium trout - (abt 2lbs total) seasoned with
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 celery stalk thinly sliced
  • 1 medium red onion thinly sliced
  • 2 garlic cloves
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 tablespoons balsamic vinegar
  • 1 cup Barbera or Dolcetto wine (dry red wine from Piedmont)
  • 3 tablespoons unsalted butter
  • 1/4 cup finely-chopped Italian parsley


Servings 4


Step 1

In a 12-inch to 14-inch non-stick saute pan, heat 4 tablespoons 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.

This recipe yields 4 servings.

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