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Portugese   -   Braganca Style Trout   adapted from Food of Spain and Portugal

  • 4 Large Trout -- Fillets
  • 1 1/2 Cups Dry White Wine
  • 3 Cloves Garlic -- Chopped
  • 2 Large Bay Leaf
  • Salt And Pepper -- To Taste
  • 1/2 Cup Flour
  • 8 Slices Prosciutto Or Bacon
  • 1/4 Cup Olive Oil
  • 1 Lemon Lemon Juice
  • 3 Tablespoons Parsley -- Chopped
Directions place trout in 9X9 baking dish; add wine garlic and bay leaves; marinate for 3 hours; remove from marinade but reserve; sprinkle fish with pepper; dredge in flour; and wrap with ham or bacon; secure with toothpicks; saute trout in olive oil about 4 minutes per side; remove fish; keep warm; add to pan, marinade and parsley boil for 2 minutes; pour over trout and serve. Great with boiled potatoes.
Serves 4
Time to Make 0:00

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