icon-location Los Angeles, CA

FILETTO DI TROTA ALLA PERGOLA
Lightly Browned Trout Fillets Served over Steamed Rice with Italian Curry Sauce

Seafood

4 servings

INGREDIENTS

4 8-ounce trouts (filleted, pin bones and skin removed)
all purpose flour for dusting
2 eggs beaten (egg wash)
3 C Arborio rice
2 cloves garlic
6 sage leaves
2 T butter
2 T grated Parmesan cheese
4 C whipping cream
to taste Madras curry powder
2 shallots, chopped
1/2 glass brandy or cognac
canola or vegetable oil for pan-frying
salt and pepper
parsley leaves or baby mixed greens
diced tomatoes

METHOD: TROUT

  • Cut the trout filets in half so each person has four small filets, dust in flour and dip in the egg wash.
  • In a large skillet, preheat the oil and, once hot, place the trout in the skillet.
  • Cook each side until crispy; remove from the oil and place in a baking dish lined with paper towels.
  • Season with salt and pepper and keep warm.

    • 231 Arizona Avenue, Santa Monica, CA, 90401
    310-451-3525