Trota – Italian Style!
Trout? Italy? Really? You betcha! Trout or trota is found, fished, and eaten in several areas of Italy – Piemonte, Umbria, Tuscany, Lake Garda, and even Sardinia for starters! Those of you growing up in Italian homes and who also had fathers who lived for fishing, as I did, will remember the lovely tender trout – rainbow, brook, brown, and lake, perfectly filleted and prepared at home with a little of this and a little of that. These wonderful fish, freshly prepared at home, provided some of the most memorable dinners for us. I shall refer to the dish as TROUT WITH LEMON AND CAPERS. Undoubtedly, some of you may be familiar with the dish and its ingredients and remember how tender and buttery it was.
Actually, fly fishing is not uncommon in Italy. In several areas of Umbria and Tuscany, you will find that the “catch and release” system is in full use for fly fishermen. You will find brown, rainbow, leopard, and marble trout.
Thanks to the wonders of modern markets, we don’t have to have a fisherman in the house to provide fresh and delicious trout for us. Most fish markets and grocers carry fresh trout regularly. Usually, the trout you will find will be rainbow trout. The types of trout you will find may depend on your location, but occasionally, you will also find lake trout, as you see used in the photos here. The lake trout is larger and the fillets are thicker. The resulting buttery flavor remains the same with either.
One thing I particularly love about trout, aside from its flavor and ease of cooking, is that it is NOT fishy tasting,as with many fresh water fish. It has wonderful flavor that should appeal to everyone.
So let’s think trout… and think Italian! Now, for a SERIOUSLY delicious dish!!
TROUT WITH LEMON AND CAPERS
Prep: 10 minutes
Cook: 10-15 minutes
2 Fresh Any Type of Trout Fillets – 1 – 1 1/4 lb. total
(Lake Trout used for photos – if thinner fillets you may need less cooking time)
Extra Virgin Olive Oil
1 Clove Fresh Garlic, chopped finely
1/4 C. Capers – rinsed and drained
3 Pats Butter per fillet
Thin Slices Fresh Lemon
Salt and Pepper to taste
White Wine (optional)
Lay your fillets in an Oiled pan.
Drizzle with a nice Extra Virgin Olive Oil.
Distribute the finely chopped garlic over the top.
Add some salt and pepper to taste.
Sprinkle the fillets with dried oregano.
Add the capers on the top of both fillets.
Follow with the pats of butter.
Top with lemon slices.
Finally, sprinkle with some white wine. (optional)
Bake in a 400 degree oven for 10-15 minutes depending upon thickness of fillets until done.
A decision on a wine pairing with fish isn’t always what you’d expect. With TROUT WITH LEMON AND CAPERS, I like a wine that is more buttery and has a little more body. I like a buttery Chardonnay or a Rosé with this one because of the way the dish is prepared with the rich flavors of the butter and herbs along with the flavor of the trout.
PARLA COME MANGI!
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