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River Trout Agrodolce

Method

  • Heat ¼ cup oil in a heavy-bottomed pan and gently sauté the shallots until browned and just tender, stirring now and again.
  • Then add the water, white balsamic, red wine, seasonings, sugar, raisins and bay leaves. Mix well and cook down until a glaze is formed, regularly stirring and adding more water if needed. Taste for balance of sweet and sour.
  • Then heat a layer of fresh oil in another pan and fry the lightly floured and seasoned fish until golden on both sides, skin side down first. Drain on kitchen paper towels.
  • Serve the fish with a good dollop of sauce on the side with your favourite potato or vegie dish.
  • nb.  The sauce can be served hot, warm or at room temperature and the fish can be grilled, if you prefer.

Ingredients

  • olive oil
  • 400 gm shallots, peeled & quartered
  • 2/3 cup water
  • 250 ml white balsamic vinegar
  • 375 ml red wine
  • sea salt & freshly ground pepper
  • 1/3 cup white sugar
  • ¼ cup raisins
  • 2 bay leaves
  • 4 x 180 gm fish fillets
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm