Trout With Bacon And Vinegar Sauce Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.