Bacon Wrapped Trout Fillet w. Buerre Blanc

Main Courses

January 31, 2019

Bacon Wrapped Trout Fillet

In addition to world-class ski resorts, the Rockies are world-renowned for the abundance of wild trout species that thrive in the snow-fed rivers and creeks snaking throughout the mountain range. You’ll commonly find rainbow, brook, brown, and cutthroat trout on dinner tables and restaurant menus throughout the Rockies.

For this recipe, grab the freshest looking trout you can find, and throw in everyone’s favorite – bacon – then top it off with a classic buerre blanc sauce. The sauce takes a little bit of time to make, but if you time it out right, your whole dish will be ready in about 20 minutes.

9 ingredients
4 servings

Cooking time
20 min

Ingredients

0/9 ingredients

4 skin-on Trout Fillets
8 slices of Bacon
2 tbsp Vegetable Oil
1 cup Dry White Wine
1/2 cup White Wine Vinegar
1 tbsp Shallot
1 lb Cold Unsalted Butter
Salt
Pepper

Directions

0/0 steps made

Preheat oven to 400 degrees and place cast iron pan over medium high heat.
Cut butter into 1/2 inch cubes, return to refrigerator.
Finely mince shallot. Add to sauce pan and combine with wine and vinegar.
Bring to boil, then turn down heat to simmer until reduced to 2 tbsp. Check back in about 10 minutes.
Sprinkle salt and pepper over each fillet, then wrap 2 pieces of bacon around each one.
Add fillets to hot oil in pan, skin side down. Cook for 2 minutes, or until bacon is brown.
Turn trout fillet and place pan in the oven for 6 to 8 minutes.
Reduce heat to low on sauce pan and begin adding cubed butter, while whisking rapidly.
When only 2-3 butter cubes remain, remove sauce pan from heat and whisk in the final few. Season with a pinch of salt.
Remove trout from oven and plate. Spoon buerre blanc sauce over fillets and serve.