Title: Trota Di Pescatore Di Perle
Categories: Italian Seafood
Yield: 4 Servings
| 4 | | Trout; 8 oz. each |
| 1/2 | c | Flour |
| 4 | tb | Oil |
| 4 | tb | Butter |
| 4 | oz | Sliced almonds |
| | | Juice of 2 lemons |
| 1/2 | c | Pearl onions |
| | | Salt and pepper |
Dredge the trout in the flour until well coated. Heat the oil in a large
frypan and saute the fish for 5 minutes on each side over medium heat. In
another pan, melt the butter and saute the almonds until they are light
brown. Remove from the heat and set aside. To the fish, add the wine,
lemon juice and pearl onions and cook over low heat for a few minutes. Test
to see if the fish is done by inserting a knife along the backbone. If the
flesh comes away easily it is done. Remove the fish to serving platter.
Season the sauce with salt and pepper and pour over the fish. Sprinkle with
almonds and serve immediately. Serves 4. Source: La Cucina di Pasquale