Trout With Bacon And Vinegar Sauce Food

TROUT WITH BACON AND VINEGAR SAUCE

Steps:

• 1. Preheat broiler. Set top rack about 6 inches from element.
• 2. Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices (3 each).
• 3. Butter (using 1 tbs. butter) an oven proof large skillet (or a baking dish that can be used on stove top) and place trout in pan or dish.
• 4. Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.
• 5. Remove the fish to a plate and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.
• 6. Deglaze the pan with the broth and vinegar.
• 7. Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.
• 8. Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.

TROUT WITH BACON AND VINEGAR SAUCE

Steps:

• 1. Preheat broiler. Set top rack about 6 inches from element.
• 2. Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices.
• 3. Butter (using 1 tbs. butter) an oven proof large skillet (or a baking dish that can be used on stove top) and place trout in pan or dish.
• 4. Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.
• 5. Remove the fish to a plate and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.
• 6. Deglaze the pan with the broth and vinegar.
• 7. Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.
• 8. Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.

PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR

Steps:

• Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
• Preheat oven to 375 degrees F.
• Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
• Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
• Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
• While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
• While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
• Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
• Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

TROUT WITH TOMATO SAUCE

Steps:

• In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
• After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins - try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
• Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.

BROOK TROUT ROASTED WITH SAGE, WALNUTS AND BACON

Steps:

• Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
• Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.

BROOK TROUT AND FIDDLEHEADS

Steps:

• Boil 6 cups of water in a large sauce pan.
• Add fiddleheads, cover and set on stove to cook on medium for 10 minutes.
• Meanwhile, place bacon strips in a large cold cast iron fry pan.
• On medium-low heat, cook bacon until crisp.
• Crumble bacon and set aside.
• Remove bacon grease from pan and save.
• Clean cast iron pan thoroughly.
• Set aside.
• Place flour in a bag.
• Place washed trout in the bag 2 at a time and shake until fish are coated in flour.
• Place cast iron fry pan over medium heat.
• Add bacon grease and heat for 30 sec.
• Add trout and cook one one side for three minutes until crisp.
• Turn and cook other side for three minutes.
• Drain fiddleheads.
• Place trout on a hot platter and serve.
• Serve fiddleheads with the choices of butter, cider vinegar and crumbled bacon on the side.
• A great meal with a loaf of peasant bread and a pot of hot tea.

BACON-WRAPPED TROUT STUFFED WITH BALSAMIC ONION COMPOTE IN ROSEMARY CREAM SAUCE

Steps:

• In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
• Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.
• Preheat oven to 450°F. and lightly oil a large shallow baking pan.
• Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
• In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
• Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
• Divide sauce among 6 plates and top with trout.

GREGGAE'S BACON TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9x13-inch glass baking dish with foil.
• Place a small saucepan over low heat; heat butter until partially melted. Stir in lemon juice, jalapeno pepper, green onion, and garlic; stir mixture into a paste. Season with sea salt and black pepper.
• Place each trout onto a large sheet of aluminum foil and stuff the cavity of each fish with butter paste; place a dill sprig and a bacon strip into the cavity over the butter mixture. Fold foil over fish and wrap edges to seal tightly. Place foil packets in the prepared baking dish.
• Bake foil packets until fish flakes easily with a fork, 26 minutes. Let fish sit in foil packet for 5 minutes before unwrapping. To serve, transfer fish from foil to a serving plate; discard bacon. Flesh of fish will be white and skin will peel off.

PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT

Steps:

• Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins - basting often until the skin is crisp and the flesh has cooked through - then turn over for a min. Remove and keep warm.
• Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.

ROAST TROUT WITH BACON AND HERBS

Steps:

• Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
• Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
• Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

BAKED TROUT WITH BACON

Steps:

• Preheat the oven to a temperature of 400 degree F.
• Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.
• Divide this mixture into four portions and place one portion in the cavity area of each trout.
• Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.
• Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.
• Serve immediately.

BROILED TROUT WITH BACON, ONIONS, AND RAISINS

Steps:

• Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.
• Preheat broiler and oil baking pans.
• Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.
• Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.