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Trote Marinate

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Ingredients
  Trout 6 Small, cleaned
  Flour 1 Ounce (25 Gram)
  Oil 90 Milliliter (6 Tablespoons)
For marinade
  Oil 4 Fluid Ounce (125 Milliliter)
  Onions 2 , sliced
  Garlic 2 Clove (10 gm), sliced
  White wine vinegar 43 Milliliter (3 Tablespoons)
  Dry vermouth 3 Fluid Ounce (75 Milliliter)
  Lemon rind strips 2
  Sage leaves 3
  Rosemary sprig 1
  Peppercorns 8
Directions

1. Coat the trout with the flour. Heat the oil in a frying pan and fry the trout, in batches, for about 5 minutes on each side or until they are golden and just cooked through. Remove from the pan and arrange, in one layer, in an earthenware dish.
2. For the marinade, heat the oil in a saucepan and fry the onions and garlic until softened. Stir in the remaining marinade ingredients and bring to the boil.
3. Pour the boiling marinade over the trout and cool. Marinate in the refrigerator for at least 3 days, turning the trout from time to time.

Recipe Summary

Cuisine: 
Italian
Method: 
Fried
Ingredient: 
Rosemary

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