Sauteed Whole Trout with Sage and White Wine

1. 1

   Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels.

2. 2

   In a large nonstick frying pan, heat 2 tablespoons of the oil with 1 tablespoon of the butter over moderately high heat.

3. 3

   Sprinkle the trout with 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. 4

   Put the trout in the pan and cook until golden, about 5 minutes.

5. 5

   Turn and cook until golden on the second side and just done, 5 to 10 minutes longer.

6. 6

   Remove; wipe out the pan.

7. 7

   In the same pan, heat the remaining 1 tablespoon oil over moderately high heat.

8. 8

   Add the sage leaves and cook until crisp, about 1 minute.

9. 9

   Alternatively, add the dried sage and cook, stirring, for 1 minute.

10. 10

    Pour the oil and sage over the fish.

11. 11

    Wipe out the pan.

12. 12

    Add the wine to the pan.

13. 13

    Boil until reduced to approximately 3 tablespoons, 1 to 2 minutes.

14. 14

    Reduce the heat to the lowest setting and whisk in the remaining 4 tablespoons butter,1/8 teaspoon salt, and 1/8 teaspoon pepper.

15. 15

    Whisk in any accumulated juices and oil from the trout.

16. 16

    Pour the sauce around the fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.