Pickled Trout

Name: Pickled Trout (Trota in Carpione)
Cuisine: Italian
Ingredients: 8 small trout, about 150 g (5½ oz) each, gutted and cleaned; plain flour for coating; salt and pepper to taste; salt and pepper to taste; 2 red onions, finely sliced; 8 tbsp olive oil; 4 fresh bay leaves; 2 garlic cloves, finely sliced; 4 tbsp white wine vinegar

Trota in Carpione

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

In Italy, in carpione means a method of frying fish to be eaten cold as an antipasto, but it is good as a snack at any time of the day. It may be made with sardines, anchovies, red mullet, herring or eel. I prefer to use the whole fish but if you don’t want to deal with bones, then first fillet the trout.

Ingredients

8 small trout, about 150 g (5½ oz) each, gutted and cleaned
plain flour

Europe
Italy
Fish course
Pescatarian

Method

Season the trout inside and out, and dust them all over with plain flour. Pour 1cm (½ in) olive oil into a frying pan, and fry the trout until golden brown on each side. Transfer the fish to a ceramic dish, placing them side by side in one layer.

In a separate pan, for the marinade, fry the onion in the olive oil, then add the bay leaves and the garlic. Fry for a few minutes then add th