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Ep 19

Trota alla Moda di San Daniele “Friuli”

“Rainbow Trout –San Daniele Style”

Serves: 6

Ingredients: Ingredients for condiment

4 of– 8-10 oz. or 250-280 gr.

> rainbow trout filets- cut in 5 pcs each 3 Tbsp. butter

20 sm.slices prosciutto, preferably- from San Daniele 1 sprig rosemary, finely chopped

2 whole eggs, beaten 2 Tbsp. parsley, chopped

flour to dredge the filets 3 oz. white wine

bread crumbs

oil for frying

bay leaves to flavor oil


1. Wrap each piece of trout with a slice of prosciutto, then dredge in flour. Dip in the egg mixture

and roll in bread crumbs.

2. In a frying pan over medium heat add the bay leaves, when the oil is ready, approximately

375°, fry the breaded trout filets on both sides, then set aside, keeping it warm.

3. To Serve: Prepare the condiment in a non stick frying pan over medium high heat. Add

the butter, when butter begins to foam, add the rosemary and parsley. Add white wine

and let evaporate.

4. Pour over the trout filets and serve.

EVOO = Extra Virgin Olive Oil