Torrigiani Style Trout, or Trota Torigiani: Torrigiani was a well known gourmet who lived at the turn of the century; this creamy, cheesy trout recipe is one of many recipes he invented. To serve four:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 4 trout, about 10 Ounces (250 g) each, cleaned
- 1 cup ground Groviera cheese (Swiss Gruyere)
- 2/3 cup unsalted butter
- 2 egg yolks and 3 tablespoons milk, beaten together
- A few leaves minced parsley and a pinch of thyme
- Enough breadcrumbs to dust the fish, salt and pepper
Preparation:
Brown the trout in the butter, minced parsley, and thyme, in an oven proof pan. When they have colored on one side, turn them gently and pour the yolks and milk over them. Continue cooking over a low flame for a few minutes, till the fish is almost done.
Sprinkle the cheese and breadcrumbs over the fish, season them to taste, and set the fish in the oven till the cheese is melted.
Sprinkle the cheese and breadcrumbs over the fish, season them to taste, and set the fish in the oven till the cheese is melted.
