Trout Piemontese Style

Name: Trout Piemontese Style
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps balsamic vinegar; 1 stalk celery, thinly sliced; 1 Tbsp chopped fresh rosemary leaves; 2 cloves garlic; 2 bunches Italian parsley, finely chopped to yield 1/4 cup; 1 medium red onion, thinly sliced; 4 mediums trout, total about 2 pounds, seasoned with salt and pepper; 3 Tbsps unsalted butter; 4 Tbsps virgin olive oil plus 2 tablespoons; 240 milliliters Barbera or Dolcetto, dry red wine from Piedmont

Trout Piemontese Style could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. One portion of this dish contains around 2g of protein, 23g of fat, and a total of 288 calories. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have dolcetto, parsley, virgin olive oil plus 2 tablespoons, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in roughly 1 hour and 10 minutes. Users who liked this recipe also liked Trout Meunière, Old Style, Basque-Style Trout with Herbs, and Pan-Seared Trout With Italian-Style Salsa.

Instructions

In a 12 inch to 14 inch nonstick saute pan, heat oil until smoking.

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Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fish

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Frying Pan

Place fish on a serving platter in a warm oven.

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Fish

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Oven

In the same pan, add 2 tablespoons more oil, add celery, onion and garlic and cook until soft, about 6 minutes.

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Celery

Garlic

Onion

Cooking Oil

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Frying Pan

Add rosemary, vinegar and wine and bring to a boil. Reduce by half, swirl in butter and stir to emulsify.

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Rosemary

Vinegar

Butter

Wine

Remove fish from oven.

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Fish

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Oven

Add parsley to sauce and pour over fish.

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Parsley

Sauce

Fish

Serve immediately.

Equipment

Frying Pan

Oven

Ingredients

Servings:

4Tbsps

balsamic vinegar 1stalk

celery, thinly sliced 1Tbsp

chopped fresh rosemary leaves 2cloves

garlic 2bunches

Italian parsley, finely chopped to yield 1/4 cup 1medium

red onion, thinly sliced 4mediums

trout, total about 2 pounds, seasoned with salt and pepper 3Tbsps

unsalted butter 4Tbsps

virgin olive oil plus 2 tablespoons 240milliliters

Barbera or Dolcetto, dry red wine from Piedmont

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Trout. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Dom Perignon (torn capsule). Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 329 dollars per bottle.

Dom Perignon (torn capsule)

Golden color with an amazing glint of green. The nose is complex and elegant. Initial toasty flavor, like toasted hazelnuts – then a suggestion of brioche and honey. On the palate, the attack is extraordinary, clean, one could even say well structured. Compact and solid on the palate. Fatty character and acidity seem perfectly balanced. Long finish, retaining freshness and even a subtle firmness, redolent of dried fruit. Brilliance, purity. Pedigree and distinction. A sense of elegance and balance predominate.