Ingredients:
Salt, as needed
Pepper, as needed
Flour, as needed
Olive Oil, as needed (not extra virgin olive oil)
Lemon, 1/2
Parsley, as needed
Butter, 1 ounce
Procedure:
1. Season the whole trout with salt and pepper.
2. Lightly coat with flour.
3. Fry in very hot olive oil turning only once .
4. Place the cooked fish on a hot plate.
5. Brown the butter into the skillet. Squeeze the lemon into the butter*.
6. Add parsley. Pour the butter over the fish.
Enjoy with a bottle of Bargetto’s Dolcetto.
*Variation: You can deglaze the pan with Dolcetto wine and reduce to a syrup. Then add the butter, followed by the parsley. The taste will have more depth of flavor. However the sauce will have a pinkish color that will not be as appealing to the eyes.