Trout Alpine
Trota all'alpigiana
These are many ways to prepare this delicious fish, found in abundance in the many streams of clear water that run from the Alps and the Apennine mountains. Often the trout is cooked in wine, but, of course, this part many be changed.
Ingredients
- trout
- 1 quart of white wine
- 3 medium sized onions
- a few cloves
- 2 sections of garlic
- little bunch made of thyme, bay-leaf, basil or mint
- piece of butter as large as an egg, dipped in flour
Instructions
For the trota all'alpigiana, so called because it is the favorite dish of Piedmont, the trout must be cleaned, scaled, washed, wiped then salted and left under the action of the salt for about an hour.
Pour in a fish-kettle the white wine to which will be added the onions, cloves, garlic and herbs; finally the butter. Then put the trout in the fish-kettle and place on a strong fire. When the liquid has boiled the trout is cooked. Remove the onions and the bunch of greens and serve the trout with its gravy and some parsley.
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