Trout Piemontese

By RossanaV

Ingredients

• 4 T. plus 2 t. EVOO
• 4 med. trout (about 2 lbs.) seasoned with salt and pepper
• 1 stalk of celery, thinly sliced
• 1 med. red onion, thinly sliced
• 2 cloves garlic
• 1 T. chopped fresh rosemary leaves
• 4 T. balsamic vinegar
• 1 cup dry red wine
• 3 T. unsalted butter
• 2 bunches Italian parsley finely chopped to yield 1/4 cup

Details

Servings 4
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

In 12-14" non-stick pan, heat oil until smoking. Place 2 fish in pan and saute until golden brown on 1st side (about 8-9 mins.) Turn and cook other side in same way. Repeat with remaining fish. Place fish on serving platter in a warm oven.

In same pan, add 2 T. more oil, celery, onion and garlic. Cook until soft, about 6 min. Add rosemary, vinegar and wine and bring to a boil. Reduce by 1/2, swirl in butter and stir to emulsify. Remove fish from oven. Add parsley to sauce and pour over fish. Serve immediately.