Non-VegetarianLombarda cuisine Main Course

Lavarello al Burro e Salvia

Name: Lavarello al Burro e Salvia
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Lombarda
Ingredients: 8 pieces lavarello fillets; 50 g Plain flour; 80 g Unsalted butter; 16 pieces fresh sage leaves; 50 ml Dry white wine; 1 tsp Lemon juice; 0.5 tsp Fine sea salt; 0.25 tsp freshly ground black pepper

Pan-fried Lake Como whitefish fillets cooked until golden in foaming butter and aromatic fresh sage leaves.

🇮🇹Italy· Lombardy

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 8 gathered

Servings

8 pieces lavarello fillets — lake whitefish, skin on and pin-boned
50 g Plain flour — for dusting
80 g Unsalted butter — cold and cubed
16 pieces fresh sage leaves — washed and dried
50 ml Dry white wine — such as Lugana or dry Lombard white
1 tsp Lemon juice — freshly squeezed
½ tsp Fine sea salt — to taste
¼ tsp freshly ground black pepper — to taste

Equipment

•Wide frying pan
•Fish spatula
•Shallow dish
•Kitchen paper

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 22 g
carbs: 10 g
fibre: 0.5 g
protein: 34 g
calories: 380 kcal

Instructions

1
Pat the fish fillets completely dry on both sides with kitchen paper.
2
Season both sides of the fillets lightly with fine sea salt and black pepper.
3
Spread the plain flour over a shallow dish.
4
Dredge each fillet in the flour, then shake off all excess thoroughly.
5
Melt half the butter in a wide frying pan over medium heat until foaming.
6
Add the fresh sage leaves to the pan so they sizzle gently and release their aroma.
7
Place the fish fillets skin-side down in the hot butter without crowding.
8
Fry for 3 minutes until the skin turns crisp and golden.
9
Carefully flip the fillets with a fish spatula and add the remaining butter.
10
Pour in the white wine and cook for 2 minutes until the alcohol evaporates.
11
Baste the fish continuously with the foaming sage butter until cooked through.
12
Transfer the fillets to warm plates and spoon the pan juices and crisp sage over the top.

Chef's tips

Shake off excess flour thoroughly before cooking to prevent the butter from turning cloudy and burning. Use medium heat so the butter turns nutty and golden without scorching the delicate sage leaves.