Wednesday, 2 March 2016

Italian Baked Trout With Extra Virgin Olive Oil And Aceto Balsamico

• Four trout of your choice, any type, any size
• One bay leaf
• One carrot
• One cup flour
• One half cup Aceto Balsamico Modena Balsamic Vinegar
• One half cup Masserie Extra Virgin Olive Oil
• One half teaspoon freshly ground black pepper
• One quarter cup dry bread crumbs
• One quarter teaspoon marjoram
• One stalk celery
• Three sprigs parsley
• Three tablespoons butter
• Two cloves garlic
• Two teaspoons salt
Slice the carrot into quarters. Wash and dry the trout. Slice off the heads and tails. Wash and dry again. Combine the flour, pepper, and salt together and dip each fish in it. Pour the olive oil in the pan and place in the pan and brown each side. Remove the fish and empty the pan. Add in the carrots, garlic, marjoram, celery, bay leaves, and balsamic vinegar. After adding the rest of the parsley, cook all together for fifteen minutes and then strain. In a baking pan large enough to fit the fish, pour the strained juice into the pan and place all the fish in the dish over it. Spread the bread crumbs over it, sprinkle the remaining olive oil over it and add the butter. Place in a 400 degree oven for ten minutes. Ready to serve at any time to four. read the rest of this recipe click here, http://oilandvinegar.cruets.com/1175/italian-baked-trout-with-extra-virgin-olive-oil-and-aceto-balsamico
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