Trout al Carpione

Ingredients

6 medium rainbow trout or 1 salmon trout (about 3-1/4 lb)
1 egg
1-1/4 cups olive oil
1 cup plain flour
1 large onion
4 cloves of garlic
3/3 cup dry white wine
2 tbsp vinegar
2 tbsp sugar
2 large sprigs rosemary
4 fresh bay leaves
1 chili pepper
salt to taste

Method

1. Clean and dry the fish. If you are using salmon trout, cut it into slices about 1/2-inch thick.
2. Beat the egg and mix with its own volume of water.
3. Heat about one third of the oil to a medium heat, dip the whole fish or slices in the egg/water mixture and then roll in the flour. Fry gently until cooked – the whole trout 8 minutes per side, the slices 4-5. When cooking fish in this way always turn it once only
4. Carefully remove the fish when it is cooked and arrange it attractively on a serving dish.
5. Set the rest of the olive oil on a medium heat. Slice the onion very finely and stew it in the oil. (Stew, not fry!)
6. Add the garlic and cook both together until the onion is completely soft. Neither must brown.
7. Add the wine, vinegar, sugar, rosemary, bay leaves and the whole chili. Bring everything to the boil and season. Pour the mixture over the fish and serve.

Makes 6 servings.

Source: The Complete Italian Cookbook

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