Читать книгу The Dolce Vita Diaries - Cathy Rogers - Страница 20

Trota in padella con impanatura di polenta e mandorle

Ingredients for 4 people

Trout—2 whole ones gutted, rinsed and patted dry

Polenta—1 cup

Olive oil—2 tablespoons of the peppery kind

Lemon—cut into wedges

Almonds—2/3 of a cup, slivered and blanched

Always hungry to extend our cooking repertoire, Cathy and I did a course called ‘Flavors of Olive Oil’. It was run by Deborah Krasner, an olive oil aficionado who efficiently taught us the multitudinous uses of fine olive oil, from soups to cakes. Cathy’s favourite was the pan-fried trout with polenta crust. Even the crunchy skin was delicious. I was turned on by Deborah’s orange and caraway seed cake. It uses olive oil instead of butter, so it’s guilt free (low in saturated, high in monounsaturated fats) and apparently very forgiving to make for a cake novice like me.

Roll the fish in a plateful of the polenta. Shake off the excess.

Heat a cast-iron frying pan, and when it’s hot, add 1 tablespoon of the olive oil. When the oil is hot add the fish. Brown the fish on both sides, about 4 minutes per side depending on the thickness. Once they’re cooked put each fish on a plate with a wedge of lemon.

Wipe the pan and heat the remaining olive oil. Brown the almonds over a medium-high flame and stir continuously. As soon as they are golden and aromatic pour the almonds and oil over the fish. Serve with a flavoursome green salad.