Trout in Vernaccia Wine (Sardinia)

Fish

Ingredients

Trout - 6

Olive oil - 1/4 cup

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

Rosemary, finely chopped - 1 sprig

Finely chopped oregnao - 1 tsp

Carrot, finely chopped - 1 small

Salt and pepper

Vernaccia wine - 4 cups

Clean the trout, wash them well and pat them dry. Heat the oil in a pan large enough to take all the trout in one layer, add the garlic, herbs and carrot, and simmer over a low heat until the carrot is soft. Lay the trout on top and season to taste with salt and pepper. Cover completely with vernaccia wine and cook over a moderate heat until almost all the wine has evaporated. Serve the trout very hot, straight from the pan, with what little sauce remains

Serves 6