I tasted this dish for the first time at a very fine restaurant, Vecchia Lugana, on Lake Sirmione, while driving from Milan to Venice. I hope you’ll like its clean, uncomplicated flavor as much as I do.
- 4 rainbow trout (¾ pound each)
- Salt and freshly ground pepper
- 6 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped Italian parsley
- 1 tablespoon olive oil
- 1 cup white white wine
Preheat the oven to 450° F. Season the trout inside and out with salt and pepper. In a small bowl, combine the softened butter, sage, and parsley, and blend well. Divide the mixture into four equal parts, spread one portion inside each opened trout, and close the fish as you would a book. Rub a large baking dish with the olive oil, and arrange the trout comfortably within it. Add ½ cup of the wine and bake 10 minutes, basting occasionally and gradually adding the remaining wine to compensate for evaporation.
Drain the liquid into a small nonreactive saucepan, and cover the trout to keep them warm. Boil the cooking liquid until emulsified and reduced, about 5 minutes. With a spatula, carefully transfer the fish to a serving platter or individual dishes, strain, and spoon the reduced sauce over them.
Nutritional information is based on 1/8 teaspoon added salt per serving.