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