ROAST TROUT WITH BACON AND HERBS
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 9 grams, Sodium 702 milligrams, Sugar 1 gram, TransFat 0 grams
33 BEST WAYS TO COOK TROUT
You can't go wrong with these delicious trout recipes! From baked to pan-seared to grilled, there are so many wonderful ways to cook trout.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 33
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a trout recipe in 30 minutes or less!
Nutrition Facts :
BACON WRAPPED TROUT
Steps:
- Preheat the oven to 425 degrees F.
- Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
- Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.
PAN-FRIED TROUT WITH BACON
Categories Fish Pork Quick & Easy Lemon Bacon Spring Pan-Fry Tarragon Capers Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.
BACON GRILLED CAJUN TROUT
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.
- In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside.
- Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.
- INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F.
- Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed.
BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
- Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.
- Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side.
PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT
Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours
Provided by Barney Desmazery
Categories Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 729 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 2.9 milligram of sodium
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.
TROUT WITH CRISP BACON CRUST
Trout is often overlooked when it comes to a quick supper but this recipe proves it should be on the weekday menu
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet.
- Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 31 grams protein, Sodium 0.72 milligram of sodium
BAKED TROUT WITH BACON
Another I found while 'net scrounging, and I like it. I think this was listed as a Russian fav. I obviously have no idea if it is or not. I don't get to make it but about once a year, because, well, I gotta catch my trout first and since there are no trout streams where I live, (Nor even close by) I have to go get 'em. (Fishing at the supermarket is no fun) So it's something kinda rewarding after I've made a large (to me) trip to catch 'em. And lemme tell ya, those trout don't come easy to me, fly rods mess me the heck up. A shame I'd get dirty looks from purists if I attempted to use a casting rod. LOL
Provided by Iowahorse
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 359.4, Fat 23.4, SaturatedFat 7.9, Cholesterol 117.8, Sodium 267, Carbohydrate 0.4, Fiber 0.1, Protein 34.8
BREAKFAST TROUT WITH BACON
When you're out at the lake in the summer and the men have been early morning fishing, nothing tastes better than this. Yumm!
Provided by MarieRynr
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon in a large heavy skillet over medium heat until crisp and golden brown, about 15 minutes.
- Drain on paper towels and set aside, reserving bacon fat in pan.
- Rinse fish, then dredge in cornmeal and season both sides to taste with salt and pepper.
- Add vegetable oil to the bacon fat, then heat pan over medium high heat until oil is hot.
- Working in batches if necessary, fry fish in combined fat and oil on one side until skin is golden and crisp, about 5 minutes.
- Carefully turn fish over and cook other side for 5 minutes more.
- Serve garnished with bacon.
Nutrition Facts : Calories 712.9, Fat 44.6, SaturatedFat 8.5, Cholesterol 148, Sodium 318.4, Carbohydrate 23.6, Fiber 2.2, Sugar 0.2, Protein 52.6
TROUT WITH BACON AND VINEGAR SAUCE
Trout is the most popular freshwater fish in Greece. Nice served with rice and spinach (Spanakorizo).
Provided by Outta Here
Categories Trout
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler. Set top rack about 6 inches from element.
- Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices.
- 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.
- Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.
- Remove the fish and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.
- Deglaze the pan with the broth and vinegar.
- Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.
- Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.
Nutrition Facts : Calories 269.7, Fat 28.2, SaturatedFat 14.6, Cholesterol 62.1, Sodium 576.4, Carbohydrate 0.2, Protein 3.7
TROUT WITH BACON
Traditional Welsh recipe for trout - very simple. To make this easier to eat, remove the bones prior to cooking.
Provided by Coasty
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200C.
- To remove the bones from the fish open it up and press down on the spine. The spine should losen up slightly. Start at the head of the fish and prise the spine out finishing at the tail. Trim the tail with kitchen scissors.
- Stuff the chives and a slice of lemon in each fish. Wrap 2 rashers of bacon around each fish.
- Place on a buttered dish and bake for 15-20 mins, testing near the head for to see if cooked.
- Meanwhile, melt the butter and gently saute the onion. Add lemon juice and heat through.
- Plate up fish and pour over butter sauce.
Nutrition Facts : Calories 362.9, Fat 36.6, SaturatedFat 17, Cholesterol 73.6, Sodium 493, Carbohydrate 3.5, Fiber 0.4, Sugar 1.3, Protein 5.7
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