Trout - Piedmontese style
calories: medium
category: second course
cost: high
difficulty: medium
preparation time: 50
Ingredients
Trout 4 x 200 gr. each
Raisins 30 gr.
Lemon rind the rind of one lemon
Garlic 1 clove
Rosemary a sprig
Celery 1 stalk
Sage 3 to 4 leaves
Onions 1
White wine vinegar 4 spoonfuls
Meat broth ¼ litre
Extra-virgin olive oil 4 spoonfuls
Salt to taste
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Raisins 30 gr.
Lemon rind the rind of one lemon
Garlic 1 clove
Rosemary a sprig
Celery 1 stalk
Sage 3 to 4 leaves
Onions 1
White wine vinegar 4 spoonfuls
Meat broth ¼ litre
Extra-virgin olive oil 4 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Preparation Put the raisins into a bowl and cover them with warm water. Let them soak for 10 to 15 minutes until they soften.
Remove the scales of the trout with a knife scraping them gently without cutting them and proceeding from the top to the bottom. Then remove the innards cutting the stomach open with a pair of scissors. Cut off the fins and wash the trout well.
Peel the garlic and the onion, wash the rosemary after separating the leaves, and discarding the hard parts. Wash the sage and the celery stalk and dice all of them.
Put the oil into a pan and sauté the herbs and when the onion starts to brown, add the fish, the lemon rind and after squeezing the raisins well, add them as well. Salt the fish and spray the vinegar and broth and cook at a low heat for 12 to 15 minutes. Turn the trout over at least once.
When the trout are ready, place them on a serving dish and cover them with the sauce remaining in the pan. Serve hot at table. The Chef's tips Erbaluce di Caluso an 11 to 11.5° dry white wine with a fresh taste, to be served at 8 to 10°C. Curiosity Piedmont is full of large lakes full of large trout. This fish can thus be easily found on the local markets and are very popular with the local inhabitants.
Remove the scales of the trout with a knife scraping them gently without cutting them and proceeding from the top to the bottom. Then remove the innards cutting the stomach open with a pair of scissors. Cut off the fins and wash the trout well.
Peel the garlic and the onion, wash the rosemary after separating the leaves, and discarding the hard parts. Wash the sage and the celery stalk and dice all of them.
Put the oil into a pan and sauté the herbs and when the onion starts to brown, add the fish, the lemon rind and after squeezing the raisins well, add them as well. Salt the fish and spray the vinegar and broth and cook at a low heat for 12 to 15 minutes. Turn the trout over at least once.
When the trout are ready, place them on a serving dish and cover them with the sauce remaining in the pan. Serve hot at table.
