Brook Trout Roasted With Sage Walnuts And Bacon Recipes

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:

• preheat the oven to 450.
• in a medium skillet, fry the bacon until it is cooked through and very lightly browned, ~5 min. remove the bacon and set aside. pour out the excess bacon grease and return the skillet to the stove.
• add the shallot and walnuts, toasting and shaking the pan, until the walnuts are lightly browned, 3-4 min. remove the pan from the heat and stir in the bacon and sage leaves.
• season the fish inside and out with salt and pepper. brush the skin lightly with vegetable oil. divide the bacon mixture between the 4 trout, stuffing it in the cavity of each fish. place the fish in a large roasting pan fitted with a rack. roast until the fish is just cooked through, ~15 min.
• transfer to plates and serve with lemon and garnished with the watercress.

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.