Trota Di Pescatore Di Perle
Submitted by DerekB
Italian pan-fried trout in a white wine and lemon sauce with pearl onions, topped with butter-toasted almonds. A classic trota recipe ready in 30 minutes. Simple, elegant, unforgettable.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minTrota di Pescatore di Perle, or “pearl fisherman’s trout," is Italian home cooking at its most elegant.
Whole trout gets dredged in flour and pan-fried until golden, then simmered briefly with white wine, fresh lemon juice, and sweet little pearl onions.
Meanwhile, sliced almonds get toasted in butter in a separate pan until they’re fragrant and golden brown.
The fish goes on the platter, the wine-lemon pan sauce gets poured over, and the almonds finish everything off with a rich, nutty crunch.
Thirty minutes from stove to table. This is the kind of Italian cooking that doesn’t need to shout.
Chef Tips
- Test the trout by sliding a knife along the backbone. If the flesh pulls away cleanly, it’s ready. Overcooking is the enemy of good fish.
- Use a dry white wine like Pinot Grigio or Vermentino. It cooks down into a bright, acidic sauce that cuts through the richness of the butter and almonds.
- Toast the almonds in a separate pan so you can control the browning. They go from golden to burnt in seconds.
Ingredients
Directions
Dredge the trout in the flour until well coated.
Heat the oil in a large frypan and sauté the fish for 5 minutes on each side over medium heat.
In another pan, melt the butter and sauté 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.
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