Trout Piedmontese Style (Piedmont)

Fish

There is more variety in trout than many people realize, especially in their coloring. The Italian lakes nad northern rivers have some excellent trout.

Clean the trout and wash it under running water to rid it of any muddy flavor. Soak the white raisins, in lukewarm water. In a large pan, preferably an oval fish frying pan,heat the oil and saute the chopped vegetables and herbs very gently until soft but not brown. Add the fish, vinegar, lemond rin, stock, a little salt and the white raisins with their liquid. Cover and simmer over a low heat for about 10 minutes.

Mix the flour with enough cold water to make a thin paste. Bring the fish sauce to the boil, add the flour and water paste, stir thoroughly and cook until the sauce is thick and smooth. Pour over the trout and serve immediately.

Serves 4.