Bargetto Winery

Recipes & Pairings

Trout Meunière

Delight your guests with the timeless elegance of this classic Trout Meuniere. This beautiful dish features a whole trout that is perfectly seasoned, lightly floured, and pan-fried in hot oil to achieve an irresistibly golden, crispy skin. The fish is then bathed in a luxurious, nutty brown butter sauce brightened with a squeeze of fresh lemon and vibrant parsley. For a truly sophisticated twist, try the chef's variation: deglaze your skillet with Bargetto’s Dolcetto to create a deeply flavorful, sweet-tart reduction sauce. Whether you make the classic lemon-butter or the rich wine reduction, pour a glass of that very same Dolcetto to serve alongside—its vibrant, fruit-forward notes provide a gorgeous, unexpected contrast to the rich, buttery fish!

Fact Sheet
Prep Time
10 minutes
Cook Time
10 minutes
Servings
1
Difficulty
Intermediate (requires pan-frying whole fish and browning butter)
Pair With
Regan Vineyards Dolcetto

Primary aromas of tobacco, rhubarb, and cedar wood fill the nose of this deep red wine. Secondary aromas of black pepper, potpourri, and cranberry appear as the wine is consumed. This wine is full bodied with a vibrant acidity and big tannin structure.

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Ingredients

  • Salt, as needed
  • Pepper, as needed
  • Flour, as needed
  • Olive Oil, as needed (not extra virgin olive oil)
  • Lemon, 1/2
  • Parsley, as needed
  • Butter, 1 ounce

Directions

  1. Season the whole trout with salt and pepper.
  2. Lightly coat with flour.
  3. Fry in very hot olive oil turning only once .
  4. Place the cooked fish on a hot plate.
  5. Brown the butter into the skillet. Squeeze the lemon into the butter*.
  6. Add parsley. Pour the butter over the fish.

Enjoy with a bottle of Bargetto’s Dolcetto.

Variation: 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 may not be as appealing to the eyes.

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