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.
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
BACON-WRAPPED SALMON
A delicious use of some of my favorite things - bacon and salmon! The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely.
Provided by Emily Compson Trenbeath
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
- Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
- Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 0.9 g, Cholesterol 97.3 mg, Fat 17.5 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 4.2 g, Sodium 486.5 mg, Sugar 0.2 g
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.
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