Trout fillet with Barolo

November 19, 2012


  • 8 trout fillets
  • 3 glasses of Barolo
  • 1 little ladle of roast sauce
  • white flour
  • butter
  • extra virgin olive oil


Wash and dry with care the trout fillets.

Dredge them slightly with flour and fry them with oil and butter on high fire.

Once they are cooked, take away from the pan the fried oil and butter remaining, add salt to the trout fillets and cover them with Barolo.

Cook until the wine is thickened and add the roast sauce: you must obtain an omogeneous and dense sauce. Serve the fillets hot and garnished with this sauce.