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X Italian Fish and Sea Food Dishes
Agoni Marinati al Forno/Baked Trout (using vinegar, bread crumbs, carrot, celery and marjoram)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

4 brook trout
1 cup flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/2 cup cider vinegar
1 carrot, quartered
1 stalk celery
2 cloves garlic
1/4 teaspoon marjoram
1 bay leaf
3 springs parsley
1/4 cup dry bread crumbs
3 tablespoons butter



Directions

Wash the trout, and remove the heads, if you like.

Dry the fish thoroughly.

Dip the fish in a mixture of the flour, salt and pepper.

heat the oil until it sizzles; fry the trout in it until browned on both sides. Drain.

Cook the vinegar, carrot, celery, garlic, marjoram, bay leaf and parsley 15 minutes. Strain.

Pour the liquid into a shallow baking pan large enough to hold the trout.

Arrange the fish in it.

Sprinkle with the bread crumbs.

Dot with the butter.

Bake in a 400 degree oven 10 minutes or until bread crumbs brown.

Serve hot or cold.

Serves: 4.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Gallery.

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