Ingredients
4trout,(about ¾ lb each)
3tbspolive oil
5tbspcold butter
salt
fresh ground black pepper
36fresh sage leaves,(or 1 tsp), dried sage
cupdry white wine
Preparation
Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels.
In a large nonstick frying pan, heat 2 tablespoons of the oil with 1 tablespoon of the butter over moderately high heat. Sprinkle the trout with ½ teaspoon of salt and ¼ teaspoon of pepper.
Put the trout in the pan and cook for about 5 minutes, until golden. Turn and cook for 5 to 10 minutes longer, until golden on the second side and just done.
Remove, then wipe out the pan.
In the same pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the sage leaves and cook for about 1 minute, until crisp. Alternatively, add the dried sage and cook, stirring, for 1 minute.
Pour the oil and sage over the fish. Wipe out the pan.
Add the wine to the pan. Boil for 1 to 2 minutes, until reduced to approximately 3 tablespoons.
Reduce the heat to the lowest setting and whisk in the remaining 4 tablespoons butter,⅛ teaspoon of salt, and ⅛ teaspoon of pepper. Whisk in any accumulated juices and oil from the trout.
Pour the sauce around the fish and serve. Enjoy!
