These are amazing. I’m keeping this recipe at hand for company. My hubby that doesn’t like fish even likes it. I’ll never make trout any other way again. Don’t skip the vinegar/lemon sauce, it’s divine with the fat of the fish and bacon.
- 6 small skin-on rainbow trout fillets
- ½ cup flour
- ¼ cup cornstarch
- ½ cup finely diced thick-sliced bacon
- ½ cup finely diced onion
- ½ cup finely diced button mushrooms
- ¼ cup finely diced jalepeño pepper
- 1 tablespoon chopped garlic
- 1 cup fresh bread crumbs
- ¼ cup crushed toasted pistachios
- 6 (8-inch) pieces butcher’s twine
- Extra-virgin olive oil
- 1 tablespoon butter
- ¼ cup chopped Italian parsley
- 1 tablespoon white wine vinegar
- Juice of 1 lemon
- Kosher salt
- Black pepper
Pat dry the trout fillets; set aside. In medium bowl, mix together cornstarch and flour; season with a pinch of salt; set aside.
In medium sauté pan, cook the bacon over medium heat until crispy and golden brown. Add the onion, mushrooms, pepper and garlic; cook for 1 minute or until cooked through and caramelized. Remove the mixture from the pan; set aside to cool.
Heat oven to 450°F. In medium mixing bowl, combine cooled bacon mixture, bread crumbs and pistachios. Season lightly with salt and pepper.
Lay out a piece of the butcher’s twine on the counter; center a fillet lengthwise, skin-side down on the twine.
Place about 2 tablespoons of the bacon mixture in the palm of your hand and press tightly; place in the middle of the fillet. Roll up the fillet lengthwise; tie the twine tightly enough in the middle of the roll to hold it secure but not so tight that it forces the filling out. Press any filling back into the rolls that starts to fall out.
Heat a medium oven-proof sauté pan over medium-high heat; add enough olive oil to coat the pan. Roll the trout rolls in the flour mixture and place in the pan to brown. When all sides are browned, remove from the heat, add the butter and put in the oven for 8 to 10 minutes.
Meanwhile, in a small bowl, whisk together parsley, vinegar, lemon juice, 2 tablespoon olive oil and salt to taste. Serve with trout rolls.
~ by accordingtoleanne on August 15, 2015.