Pan Fried Trout with White Wine Sauce
Trucha Frita
Serves 6
With its rich Atlantic and Mediterranean seacoasts it is easy to forget that Spain also has wonderful trout rich rivers in the Northern regions, such as Asturias.
2 tablespoon olive oil
2 garlic cloves
1 teaspoon Spanish Pimentón
1 tablespoon flour
1 cup white wine6 Trout, cleaned
flour for dredging
½ cup / 125 ml olive oil
2 tablespoons chopped parsley
Wash and pat dry the fish. Season inside the trout cavity with salt and pepper.
In a large frying pan, heat the olive oil. Dredge the trout in flour. When a piece of day-old baguette turns golden in the oil, fry the trout in two batches. Fry 3 minutes on each side. Remove from the oil and reserve. Discard the oil.
In a large covered saucepan, heat the olive oil and sauté the onion, garlic and Spanish Pimentón until the onion is translucent. Add the flour and fry for 2 minutes. Add the white wine, whisking constantly.
Place the trout in the saucepan half submerged in the sauce. Cook on medium heat an additional 5 minutes. Serve piping hot.