Pan Fried Trout with Sheep's Milk Butter and Wine

The rushing rivers, streams and lakes of northern Greece, from Epirus in the West to Thrace in the East, used to teem with fresh water fish such as trout, salmon trout and crayfish. Now most of the catch is farmed and trout is among the most popular and successful of northern Greece's cultivated fish.

Many traditional recipes for trout abound. One, from Lake Pamvotis in Ioannina, calls for cooking trout on a traditional clay roof tile. Among the most delicious recipes is a simple dish of trout pan-fried in goat’s milk butter with a light dusting of cornmeal, the latter two both regional products, too. The recipe below, found in several parts of Epirus, is also simple and calls for cooking the region's most popular fish with butter, parsley, and wine.

2-4 servings
  • 4 whole trout, cleaned and filleted
  • Salt and freshly ground black pepper
  • 5 Tbs. unsalted butter or goat’s milk butter, if available
  • 2 medium onions, finely chopped
  • Β½ cup chopped fresh parsley
  • Β½ cup northern Greek dry white wine
  • Juice of 1 large lemon

Season the trout with salt and pepper and set aside. Heat two tablespoons butter in a large heavy skillet on medium-low heat and sauté the onions, stirring continuously until they are softened, about 7 minutes. Add the parsley and stir until soft, another 2 to 4 minutes. Place the trout fillets in the skillet on top of the onion-parsley mixture. You may have to divide the onion-parsley mixture between two skillets or to cook the trout in batches if it doesn’t all fit together. Cover and cook over medium heat for 2 to 3 minutes. Turn to cook on the other side, raise the heat a little, and pour in the wine. Let the wine steam up, cover the pan and cook the fish another 5 to 6 minutes, or until flaky.

Place the trout on a platter. Garnish with the onion-parsley mixture, drizzle with lemon juice and serve.

A rich wine with light acidity, a Zitsa from the Debina variety, suits this flavourful trout.

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of Northern Greece

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