Indulge in a culinary masterpiece that tantalizes your taste buds and captivates your senses: Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote, nestled in a velvety Rosemary Cream Sauce. This dish is a symphony of flavors, textures, and aromas that will transport you to a realm of gastronomic bliss. The trout, wrapped in crispy bacon, provides a delicate and flaky canvas for the tangy balsamic onion compote, which bursts with sweetness and acidity. The rosemary cream sauce, infused with the essence of fresh herbs, adds a rich and creamy element that brings all the flavors together in perfect harmony. Prepare to embark on a culinary journey that will leave you craving for more.
**Additional Recipes Included:**
- **Balsamic Onion Compote:** A versatile condiment that pairs perfectly not only with trout but also with grilled meats, vegetables, and cheese platters.
- **Rosemary Cream Sauce:** A classic sauce that elevates any dish with its creamy texture and herbaceous flavor. Perfect for pasta, chicken, and vegetables.
- **Bacon-Wrapped Trout:** A simple yet flavorful dish that highlights the natural flavors of trout. Can be served as an appetizer or main course.
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.
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
BACON WRAPPED TROUT
East Texas is full of large ponds and lakes full of trout and other fresh water fish. We're always looking for another great fish recipe and I found this on another site; however, chef unknown.
Provided by Southern Lady
Categories Trout
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy saucepan boil vinegar, water, onions (about 4 cups), sugar, and 2 teaspoons chopped rosemary or substituted herb, 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 450F 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 (optional)leave head and tail exposed.
- In a 12-inch heavy skillet heat oil over moderately high heat and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes.
- Pour off excess fat between batches and transferring trout as browned with a long spatula to oiled pan.
- Top each trout with 2 herb 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 medium 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.
- Serves 6.
Nutrition Facts : Calories 1203.6, Fat 87.4, SaturatedFat 29.9, Cholesterol 297.2, Sodium 1368.5, Carbohydrate 23.5, Fiber 0.9, Sugar 18.2, Protein 75.7
Tips:
- When choosing trout fillets, look for firm, bright flesh with no signs of browning or bruising.
- To easily remove the skin from the trout fillets, make a shallow cut along the backbone and then use a sharp knife to carefully slide the skin off.
- If you don't have balsamic vinegar on hand, you can substitute red wine vinegar or apple cider vinegar.
- To make the balsamic onion compote ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.
- When wrapping the trout fillets with bacon, be sure to tuck the ends of the bacon underneath the fillets so that they don't unravel during cooking.
- To ensure the trout fillets are cooked through, use a meat thermometer to check that they have reached an internal temperature of 145 degrees Fahrenheit.
- To make the rosemary cream sauce, be sure to use fresh rosemary for the best flavor.
Conclusion:
This bacon-wrapped trout stuffed with balsamic onion compote in rosemary cream sauce is a delicious and elegant dish that is perfect for a special occasion. The trout is cooked to perfection, the compote is sweet and tangy, and the cream sauce is rich and flavorful. This dish is sure to impress your guests and leave them wanting more.
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