Title: Trout Piedmontese Style
Categories: Info Fish
Yield: 1 Servings

4	tb	Virgin olive oil -- plus 2
4	md	Trout, total about 2 pounds
		Seasoned with salt and
		Pepper
1		Stalk celery -- thinly
		Sliced
1	md	Red onion -- thinly sliced
2		Cloves garlic
1	tb	Fresh rosemary leaves --
		Chopped
4	tb	Balsamic vinegar
1	c	Barbera or Dolcetto
		Dry red wine from Piedmont
3	tb	Unsalted butter
2	bn	Italian parsley -- finely
		Chopped

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.

Yield: 4 servings

Recipe By : Molto Mario

From: Sue Date: 09 Mar 97 Mastercook Recipes (Mailing List) Ä

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