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BARGETTO Wine Recipes
CHAUCER'S Wine Recipes
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Trout Meuniere
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INGREDIENTS
- trout
- salt and pepper as needed
- flour, as needed
- olive oil, as needed (not extra virgin olive oil)
- 1/2 a lemon
- parsley, as needed
- 1 oz butter
Enjoy with a bottle of Bargetto's Dolcetto. |
DIRECTIONS
- Season the whole trout with salt and pepper.
- Lightly coat with flou.r
- Fry in very hot olive oil turning only once.
- Place the cooked fish on a hot plate
- Brown the butter into the skillet. Squeeze the lemon into the butter*.
- Add parsley. Pour the butter over the fish.
*Variation: You can deglaze the pan with Dolcetto wine and reduce to a syrup. Then add the butter, followed by the parsley. The taste will have more depth of flavor. However the sauce will have a pinkish color that will not be as appealing to the eyes |
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