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Source: Food and Wine Quick from Scratch

Sautéed Whole Trout with Sage and White Wine
The garnish of fried sage leaves makes a delectable crisp treat, but of course the trout is still good without it. You can usually sauté four small trout at the same time in a large frying pan, but if they’re crowded, cook the fish in two pans.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
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4 trout, (about 3/4 pound each), cleaned
3 tablespoons olive oil
5 tablespoons butter, cold
salt
fresh ground black pepper
about 36 fresh leaves sage, or 1 teaspoon dried sage
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 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. 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 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.


Wine Recommendation: Farm-raised trout are mild, so a pinot grigio or pinot bianco from northeastern Italy will make a superb accompaniment. A gamier wild fish can use a stronger wine such as a chardonnay.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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