Rainbow trout fillet with white wine and sage

Here is the recipe for a delicious rainbow trout fillet with white wine and sage.

Ingredients

• 4 rainbow trout fillets (about 150-200 g each)
• Salt and pepper to taste
• Flour, as needed for dusting the fillets
• 2 tablespoons of extra-virgin olive oil
• 50 g of butter
• 8 fresh sage leaves
• 1 clove of garlic
• 120 ml of dry white wine
• Juice of 1/2 a lemon
• Chopped parsley for garnish (optional)

Preparation

1. Start by drying the trout fillets well with paper towels. Lightly salt and pepper both sides.
2. Dredge the fillets in flour, being careful to shake off any excess.
3. In a large pan, heat the olive oil and half of the butter over medium heat. When the butter has melted and starts to sizzle, add the sage leaves and garlic.
4. Once the sage begins to release its aroma, remove the garlic and lay the floured fillets in the pan. Cook for about 3 minutes on each side until golden brown.
5. Deglaze with the white wine and let it reduce for a few minutes, allowing the alcohol to evaporate and the flavors to concentrate.
6. Add the remaining butter in flakes and the lemon juice, gently melting the butter by swirling the fillets in the pan.
7. Taste and adjust for salt and pepper if necessary.
8. Serve the hot trout fillets, drizzled with the pan sauce, and sprinkled with chopped parsley if desired.

Fun fact

The rainbow trout is a freshwater fish that is highly valued in Italian cuisine, especially in the north where it’s often found on the menus of trattorias. Paired with white wine and sage, it acquires a particular and refined taste, ideal for a special occasion or an elegant dinner. Its name comes from the pink color of the flesh, similar to that of salmon.