Trout fillets with garlic sauce

Ingredients for 2 servings:

• 300 g trout fillet(s) (or fillets of other freshwater fish)
• 2 tbsp flour
• 40 g butter
• 2 tbsp extra virgin olive oil, cold squeezed
• 3 garlic cloves
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Filletto di Trota with salsa d’aglio. A recipe from Northern Italy.

Slice the garlic cloves. Gently heat 1 tablespoon of olive oil and 20g of butter in a saucepan and fry the garlic over low heat until translucent. Meanwhile, dust the trout fillets with 1 tablespoon of flour and fry them in a pan with 1 tablespoon of olive oil and 20g butter, first on the flesh side. After about 5 minutes, turn over and fry the skin side as well, until the fillets are cooked through. Season the tops with salt and pepper. Add 1 tablespoon of flour to the garlic and mix well with the fat. Increase the heat. Depending on how much sauce you want, gradually add about 100-200ml of cold water, stirring constantly to avoid lumps. The sauce should be only slightly thick. Season with salt and pepper to taste. Place the cooked fish fillets on a warmed serving plate and pour the garlic sauce over them through a sieve. Serve with white bread or boiled potatoes. Notes: To flour the fish fillets, place them in a freezer bag with 1 tablespoon of flour. Seal the top tightly and shake vigorously.