Trota Di Pescatore Di Perle

1. 1

   Dredge the trout in the flour until well coated.

2. 2

   Heat the oil in a large frypan and saute the fish for 5 minutes on each side over medium heat.

3. 3

   In another pan, melt the butter and saute the almonds until they are light brown.

4. 4

   Remove from the heat and set aside.

5. 5

   To the fish, add the wine, lemon juice and pearl onions and cook over low heat for a few minutes.

6. 6

   Test to see if the fish is done by inserting a knife along the backbone.

7. 7

   If the flesh comes away easily it is done.

8. 8

   Remove the fish to serving platter.

9. 9

   Season the sauce with salt and pepper and pour over the fish.

10. 10

    Sprinkle with almonds and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.