Recipe: Sauteed Trout with Wine and Herbs

SAUTEED TROUT WITH WINE AND HERBS

4 trout, cleaned and boned
Salt and freshly milled black pepper
1/2 cup flour
1/2 cup plus 1 tbsp. finely chopped fresh flat-leaf parsley, divided use
1/4 tsp. dried savory
1/4 tsp. dried thyme
4 small sprigs of rosemary
2 garlic cloves, crushed
1/4 cup extra-virgin olive oil
1 cup white wine
8 lemon wedges

Sprinkle the trout inside and out with salt and pepper and dredge in the flour.

Combine 1/2 cup of the parsley, the savory and thyme in a small bowl. Place 1 to 2 tablespoons of the herbs and 1 rosemary sprig inside each trout.

Cook the garlic in the olive oil in a large saute pan over low heat for 1 minute.

Remove the garlic and turn the heat to medium-high. Add the trout, and cook for 2 minutes on each side, or until browned and crispy.

Pour 1/2 cup of the wine over the trout and cook for 2 minutes, or until the wine evaporates.

Carefully turn over the trout, add the remaining 1/2 cup of wine, and cook for 2 to 3 minutes, or until the wine evaporates.

Place the trout on a serving platter and sprinkle with the remaining 1 tablespoon of parsley. Season to taste with salt and pepper and arrange the lemon wedges around the platter.

Servings: 4
Source: Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook