#FishFoodieFridays ~ Sautéed Whole Trout with Sage and White Wine
This month for Fish Foodie Fridays, Cam from Culinary Adventures with Camilla asked us to step out of our comfort zones a little and cook seafood in it's whole form.
Kylie and I took Lindsey for a trip to the International Farmer's Market near our house and had a fantastic time browsing all the gorgeous fish options.
We brought home two big beautiful trout. I adore trout. I had actually eaten trout at a restaurant not long before we did this shopping trip and was woefully disappointed to be served very overcooked fish. I was determined to enjoy these lovely fish and cook them with care.
I was very happy with the way this dish turned out. The sage and wine went together very nicely and brought freshness and richness to the dish. The fish was cooked perfectly and though it's always a challenge to eat around bones when you eat a whole fish, the dining experience was fun and unique and I'm very glad I had the opportunity to get out of my comfort zone a little and try something new!
Sautéed Whole Trout with Sage and White Wine from Food and Wine
Ingredients3 - 4 lbs trout, cleaned
3 tablespoons olive oil
5 tablespoons cold butter
Fresh-ground black pepper
About 36 fresh sage leaves
1/3 cup dry white wine
- Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a large nonstick frying pan, heat 2 tablespoons of the oil with 1 tablespoon of the butter over moderately high heat. Sprinkle the trout with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the trout in the pan and cook until golden, about 5 minutes. Turn, gently, and cook until golden on the second side and just done, 5 to 10 minutes longer. Remove; wipe out the pan.
- In the same pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the sage leaves and cook until crisp, about 1 minute. Pour the oil and sage over the fish.
- Add the wine to the pan. Boil until reduced to approximately 3 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting and whisk in the remaining 4 tablespoons butter, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Whisk in any accumulated juices and oil from the trout. Pour the sauce around the fish and serve.