Sautéed Whole Trout with Sage and White Wine

Name: Sautéed Whole Trout with Sage and White Wine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps cold butter; 79 milliliters dry white wine; 36 About fresh sage leaves or 1 teaspoon dried sage; 4 servings Fresh-ground black pepper; 3 Tbsps olive oil; 4 servings Salt; 1 kilograms trout (about each), cleaned

Need a gluten free, primal, fodmap friendly, and pescatarian main course? Sautéed Whole Trout with Sage and White Wine could be a tremendous recipe to try. One portion of this dish contains approximately 71g of protein, 47g of fat, and a total of 741 calories. This recipe serves 4. This recipe covers 43% of your daily requirements of vitamins and minerals. If you have olive oil, salt, sage leaves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a large nonstick frying pan, heat 2 tablespoons of the oil with 1 tablespoon of the butter over moderately high heat.

Ingredients you will need

Butter

Fish

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Sprinkle the trout with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Trout

Salt

Put the trout in the pan and cook until golden, about 5 minutes. Turn and cook until golden on the second side and just done, 5 to 10 minutes longer.

Ingredients you will need

Trout

Equipment you will use

Frying Pan

Remove; wipe out the pan.

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Frying Pan

In the same pan, heat the remaining 1 tablespoon oil over moderately high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the sage leaves and cook until crisp, about 1 minute. Alternatively, add the dried sage and cook, stirring, for 1 minute.

Ingredients you will need

Sage

Dried Sage

Pour the oil and sage over the fish. Wipe out the pan.

Ingredients you will need

Fish

Sage

Cooking Oil

Equipment you will use

Frying Pan

Add the wine to the pan. Boil until reduced to approximately 3 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting and whisk in the remaining 4 tablespoons butter,1/8 teaspoon salt, and 1/8 teaspoon pepper.

Ingredients you will need

Butter

Pepper

Salt

Wine

Equipment you will use

Whisk

Frying Pan

Whisk in any accumulated juices and oil from the trout.

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Trout

Cooking Oil

Equipment you will use

Whisk

Pour the sauce around the fish and serve.

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Sauce

Fish

Test-Kitchen Tip: For a creamy emulsified butter sauce, don't just put the butter in the pan and let it melt; instead, stick a whisk in the cold butter and stir it around the bottom of the pan over the lowest possible heat. This way, the butter just softens into a sauce instead of melting into a puddle.

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Frying Pan

Wine Recommendation: Farm-raised trout are mild, so a pinot grigio or pinot bianco from northeastern Italy will make a superb accompaniment. A gamier wild fish can use a stronger wine such as a chardonnay.

Ingredients you will need

Chardonnay