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FILETTO DI TROTA ALLA PERGOLA
Lightly Browned Trout Fillets Served over Steamed Rice with Italian Curry Sauce |
| 4 servings |
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| 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
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| 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.
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| METHOD: RICE |
| Bring to a boil a large pot of salted water, add the rice, stir and cook
over medium heat for about 20 minutes or until the rice is soft; drain
and place in a bowl.
In a skillet, melt the butter, add the chopped garlic and the sage
leaves and cook until golden brown.
Add to the rice, stir and add the Parmesan; mix well, cover and set
aside to keep warm.
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| METHOD: SAUCE |
| In the same skillet you cooked the trout, drain the oil, add the
shallots and cook until translucent.
Remove from the fire AND SEE SAFETY NOTE BELOW, then add the
brandy, cream and curry powder to taste.
Place back on the fire at medium heat and reduce to the desired
thickness; season with salt and pepper. |
| SAFETY NOTE |
| When adding the brandy or the cognac, turn off the flame and
remove the skillet from the stove.
While keeping the skillet far away from your face, add the alcohol.
In order to reduce the possibility of a fire, place the skillet back on
the stove only after all the ingredients are added and the skillet has
cooled down.
In the event the alcohol catches fire, keep a lid close by and
simply cover it. Do not add water or blow on it–this only increases
the fire. |
| TO FINISH |
| With the help of a coffee cup, mold the rice and place in the center
of a plate.
Pour the sauce around it and some on top.
Arrange the filets around the rice forming a star or resembling a
flower, decorate the top of the rice with greens such as parsley
leaves or baby mixed greens, then sprinkle some diced tomatoes for
color, and you are ready to enjoy. |
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