Fried Trout Bergamo Style

Name: Fried Trout Bergamo Style, Braised in White Wine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian cuisine
Ingredients: Trout 0.5 kg; Flour for dredging; Olive oil 0.5 cup (for frying, drain the excess); Onion 1-2; Parsley 2-3 sprigs; Sage or tarragon 1-2 sprigs; Bay leaf 1-2; Cloves 5-6 buds; Dry white wine 1 cup (200 ml); Salt, ground black pepper to taste; Lemon for serving (juice)

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60 mins

Fried trout, what could be simpler?

Not far from Milan, in the foothills of the Alps and the valley of the Po River, lies the region of Lombardy. The cuisine of northern Italy, including Lombardy, one of the richest regions of Italy, is famous above all for northern Italian risotto, the famous polenta, panettone, the liqueurs Campari and amaretto, and of course mascarpone cream cheese, without which tiramisu is impossible.

Meat dishes are usually braised in wine, and there are stuffed pastas such as ravioli and tortelloni. There are all sorts of fish dishes, above all from stream and lake trout, cooked in hundreds of different ways. And fried trout Bergamo style is one of the most popular versions.

Bergamo has a unique way of cooking trout, called simply “Fried trout Bergamo style”. The point of the recipe is that the fried trout is braised with spices and herbs in white wine. Indescribably tasty!

Ingredients

2 servings

Trout 0.5 kg
Flour for dredging
Olive oil 0.5 cup (for frying, drain the excess)
Onion 1-2
Parsley 2-3 sprigs
Sage or tarragon 1-2 sprigs
Bay leaf 1-2
Cloves 5-6 buds
Dry white wine 1 cup (200 ml)
Salt, ground black pepper to taste
Lemon for serving (juice)

Step-by-step recipe

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Preparing the fish

I remember fishing for trout in the mountains of northern California, in a high-altitude lake surrounded by wild, dense forest. A forest with bears, chipmunks and snakes, and where there is almost no air to breathe, it is simply too high. The trout were beautiful, wild rainbows. They happily took a Castmaster, and if you wanted, you could catch a whole bucket. Only you shouldn’t. Every fish was carefully taken off the lure and released. As they say, no fish were harmed.

We buy fresh-frozen trout. And we cook it the way we like. This time we are making fried trout Bergamo style.

Prepare and dredge the fish: scale the trout thoroughly and cut it in half to get two roughly equal pieces. Salt and pepper the fish lightly, then dredge the pieces in flour.

Frying

Fry the trout on one side: put the fish on a well-heated frying pan with olive oil and fry over medium heat until a golden crust forms. It’s better to pour in about half a cup of oil for proper frying, then drain the excess.
Turn the pieces of fish over and fry them the same way until golden. Immediately drain the excess oil so the pan is practically dry.

Braising in wine

Add the onion, spices and herbs: finely chopped onion, a little salt, 1-2 bay leaves and 5-6 cloves. Sprinkle with finely chopped parsley and sage. Sage is quite exotic for us, so I recommend replacing it with tarragon.
Pour in a glass of dry white wine and, without stirring, bring to a boil. Cover the pan with a tight lid and braise over the lowest heat for 30 mins, until the sauce thickens completely. Important: don’t turn the fish over, it should cook on one side. You can only spoon the sauce over the fish as it cooks.

Serving

Put the finished pieces of trout on a plate and pour over the sauce and lemon juice. Fried trout is served hot.

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Calories and macros

810 kcal

Serving ≈ 360 g

Protein51 g26% of kcal
Fat62 g70% of kcal
Carbs9 g5% of kcal

100 g226 kcalProtein 14.3 gFat 17.3 gCarbs 2.6 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.