Cold Trout In Orange Marinade
3 Trout (about 3/4 lb each), Gutted and scaled but with Heads and tails left on 1/2 c Extra virgin olive oil 1/2 c Flour, spread on a plate 2 tb Onion, chopped very fine 1 c Dry wh...
Ingredients
- 3trout (about 3/4 lb each),
- 1/2cup flour, spread on a plate
- 2tbsp onion, chopped very fine
- 1cup dry white italian vermouth
- 2tbsp chopped orange peel, using
- 1. wash the gutted, scaled fish in cold water and pat thoroug
Directions
- 1
3 Trout (about 3/4 lb each), Gutted and scaled but with Heads and tails left on 1/2 c Extra virgin olive oil 1/2 c Flour, spread on a plate
- 2
Wash the gutted, scaled fish in cold water and pat thoroughly dry with paper towels
- 3
Put the oil in a skillet and turn on the heat to medium
- 4
When the oil is hot, lightly dredge both sides of the fish in flour and slip into the skillet
- 5
Don't overcrowd the pan
- 6
if all the fish does not fit loosely at one time, cook it in batches, dredging it in flour only at the moment you are ready to put it into t
- 7
Brown the fish well on one side, then turn it and do the other, calculating about 5 minutes on the first side and 4 minutes on the second
- 8
Using a slotted spatula or spoon, transfer the fish when browned to a deep serving dish broad or long enough to accommodate all of it withou