Trout Piemontese Style Recipes

PAN SEARED TROUT WITH MINT CILANTRO CHUTNEY RECIPE

Pan Seared Trout with Mint Cilantro Chutney Recipe image

Provided by sallycohen

Number Of Ingredients 15

Ingredients

4 skin-on trout fillets, about 6 ounces each, halved lengthwise
Table salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 ⁄4 cup Mint-Cilantro Chutney
Makes 1 cup
Prep time: 5 minutes
1 cup packed cilantro (leaves and stems)
1 cup packed mint (leaves only, please)
1 green serrano chile (optional; if you don't like too much heat, remove the seeds)
1 ⁄4 small red onion, peeled and sliced
1 tablespoon dried pomegranate seeds (optional)
2 tablespoons fresh lemon juice
1 ⁄2 teaspoon table salt
Up to 2 tablespoons water

Steps:

1. Season the trout fillets with salt and pepper. 2. Heat the oil in a large skillet over medium heat. When the oil begins to shimmer, add the trout, skin side down. Cook for 2 to 3 minutes. Flip over and cook for another 3 to 4 minutes, until the trout is cooked through. 3. Transfer to a plate lined with paper towels, skin side down. 4. Place each fillet on a serving plate and drizzle each with up to a tablespoon of chutney. Serve immediately. 1. Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed. 2. Transfer to a covered container and chill for about 30 minutes. 3. Serve cool. This chutney will keep, refrigerated, for 4 days.

TROUT PIEMONTESE STYLE RECIPE

Trout Piemontese Style Recipe image

Provided by á-174942

Number Of Ingredients 12

Ingredients

6 tablespoons virgin olive oil divided
4 medium trout - (abt 2lbs total) seasoned with
Salt to taste
Freshly-ground black pepper to taste
1 celery stalk thinly sliced
1 medium red onion thinly sliced
2 garlic cloves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons balsamic vinegar
1 cup Barbera or Dolcetto wine (dry red wine from Piedmont)
3 tablespoons unsalted butter
1/4 cup finely-chopped Italian parsley

Steps:

In a 12-inch to 14-inch non-stick saute pan, heat 4 tablespoons 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. This recipe yields 4 servings.

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