Trout Piemontese Style

Total Time:
1 hr 10 min
10 min
1 hr

4 servings

  • 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
  • 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.

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