Trota del Sile in Bianco
Trota del Sile in bianco is a classic Treviso preparation of river trout gently poached in butter, white wine, bay leaf, and fresh lemon juice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Wide shallow frying pan with lid
- •Fish spatula
- •Chef's knife
- •Citrus juicer
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 35 g
- calories
- 340 kcal
Instructions
- 1
Rinse the cleaned trout inside and out under cold running water, then pat completely dry with kitchen paper.
- 2
Season the cavity of each fish with a pinch of fine salt and tuck in a few reserved parsley stems.
- 3
Melt the butter in a wide shallow pan over low heat until gently foaming.
- 4
Add the crushed garlic clove and bay leaves to the pan and warm until fragrant without browning.
- 5
Lay the seasoned trout side by side in the pan in a single flat layer.
- 6
Pour in the dry white wine and simmer uncovered for two minutes until the sharp alcohol scent mellows.
- 7
Add the water, cover the pan with a tight-fitting lid, and lower the heat to a gentle simmer.
- 8
Poach for ten to twelve minutes until the fish flesh turns opaque and flakes gently near the backbone.
- 9
Remove the pan from the heat, lift out the garlic, and squeeze in the fresh lemon juice.
- 10
Spoon the warm buttery cooking juices over the fish and scatter with chopped fresh parsley before serving.
Chef's tips
Choose very fresh river trout with clear eyes and bright pink gills. Do not boil the liquid rapidly, as gentle poaching keeps the delicate trout tender and prevents the butter sauce from splitting.
Ingredient substitutions
- whole river trout → arctic char or trout fillets, reducing cooking time to six to eight minutes
- unsalted butter → extra virgin olive oil for a lighter, dairy-free version
Storage
Store leftover cooked trout in a sealed container in the refrigerator for up to one day.
Reheating
Reheat very gently in a covered pan over low heat with a spoonful of water or butter until just warmed through.
Common mistakes to avoid
- •Browning the butter or fish, which ruins the delicate pale 'in bianco' character of the broth.
- •Boiling vigorously, which causes the trout skin to tear and dries out the flesh.
- •Adding too much strong acidity early, which overpowers the subtle river flavour.
Serving suggestions
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