Monday, 9 May 2016

Drowned Trout Arezzo

  • 1 cup dry white wine
  • 2 garlic cloves
  • 4 trout
  • One half cup parsley
  • One third cup all purpose flour
  • One third cup extra virgin olive oil
  • Salt and pepper to taste
Finely dice the garlic and slice up the parsley. Clean the fish and wash well. Let drain with the head down for 5 minutes. Pour the olive oil in a large pan and put on medium heat. Sprinkle the flour over the fish and place the fish in the skillet. Cook each side of the fish for 5 minutes. Salt and pepper to taste. Add the garlic and parsley and cook for one minute. Bring to a simmer and add the wine. Cover the pan and turn to low heat. Let cook for 6 minutes. Serve from the pan when done. Originally post on

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