Locanda del Lago

231 Arizona Avenue, Santa Monica, CA 90401

Lightly Browned Trout Fillets Served over Steamed Rice with Italian Curry Sauce

4 servings


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


  • 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.


  • 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.


  • 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.


  • 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.


  • 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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