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.
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