How To Make Sauteed Whole Trout with Sage and White Wine
Sweet white wine and minty sage adds a touch of freshness to this soft and flaky sauteed whole trout! Cook up a tasteful serving in just under 30 minutes.
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 ½ teaspoon of salt and ¼ teaspoon of pepper.
Put the trout in the pan and cook for about 5 minutes, until golden. Turn and cook for 5 to 10 minutes longer, until golden on the second side and just done.
Remove, then wipe out the pan.
In the same pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the sage leaves and cook for about 1 minute, until crisp. Alternatively, add the dried sage and cook, stirring, for 1 minute.
Pour the oil and sage over the fish. Wipe out the pan.
Add the wine to the pan. Boil for 1 to 2 minutes, until reduced to approximately 3 tablespoons.
Reduce the heat to the lowest setting and whisk in the remaining 4 tablespoons butter,⅛ teaspoon of salt, and ⅛ teaspoon of pepper. Whisk in any accumulated juices and oil from the trout.
Pour the sauce around the fish and serve. Enjoy!
- Calories: 887.54kcal
- Fat: 53.71g
- Saturated Fat: 17.43g
- Trans Fat: 0.79g
- Monounsaturated Fat: 20.26g
- Polyunsaturated Fat: 8.61g
- Carbohydrates: 6.42g
- Fiber: 4.00g
- Sugar: 0.17g
- Protein: 91.59g
- Cholesterol: 305.43mg
- Sodium: 1142.61mg
- Calcium: 273.36mg
- Potassium: 1828.19mg
- Iron: 4.15mg
- Vitamin A: 528.88µg
- Vitamin C: 16.05mg
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