Best 16 Trout With Bacon And Vinegar Sauce Recipes

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Trout with bacon and vinegar sauce is a classic dish that combines the delicate flavor of trout with the richness of bacon and the tang of vinegar. This dish can be prepared in a variety of ways, but the basic ingredients remain the same. Fresh trout fillets are typically coated in a mixture of flour, salt, and pepper, then pan-fried in butter until golden brown. The bacon is then added to the pan and cooked until crispy. Finally, a vinegar-based sauce is poured over the trout and bacon and simmered until the sauce has thickened. This dish is often served with roasted or mashed potatoes and a green vegetable.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT



Pan-fried trout with bacon, almonds & beetroot image

Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours

Provided by Barney Desmazery

Categories     Main course

Time 30m

Number Of Ingredients 10

1 tbsp olive oil
25g butter
3 trout fillets, pin boned
200g bacon lardons
¼ loaf (about 140g) sourdough bread, cut into croutons
handful flaked almonds
85g bag watercress
250g beetroot (not in vinegar), cut into small chunks
3 tbsp olive oil
1 tbsp red wine vinegar

Steps:

  • Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins - basting often until the skin is crisp and the flesh has cooked through - then turn over for a min. Remove and keep warm.
  • Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.

Nutrition Facts : Calories 729 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 2.9 milligram of sodium

GRILLED TROUT WITH WHITE BEANS AND CAPER VINAIGRETTE



Grilled Trout with White Beans and Caper Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Bean     Quick & Easy     High Fiber     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Capers     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter
1 tablespoon olive oil
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 tablespoon drained capers
1 teaspoon chopped fresh rosemary
1 15-ounce can white beans, rinsed, drained
1 teaspoon finely grated lemon peel
2 10-ounce cleaned boned butterflied trout
1 cup coarsely sliced arugula

Steps:

  • Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
  • Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
  • Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.

ROAST TROUT WITH BACON AND HERBS



Roast Trout With Bacon and Herbs image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 slices smoked bacon or speck (about 2 ounces)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 brook trout, about 1 pound each, gutted, left whole
Salt and black pepper
1 lemon, peel sliced off down to the flesh, seeded and diced
1/2 cup chicken stock
1/3 cup finely chopped herbs: rosemary, tarragon, parsley

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.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 9 grams, Sodium 702 milligrams, Sugar 1 gram, TransFat 0 grams

RAINBOW TROUT WITH YOGURT SAUCE



Rainbow Trout with Yogurt Sauce image

Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.

Provided by Lola

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 8

1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

Steps:

  • In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
  • Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
  • Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 4.9 g, Cholesterol 93.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 33.8 g, SaturatedFat 4.9 g, Sodium 142.6 mg, Sugar 3.7 g

BROOK TROUT ROASTED WITH SAGE, WALNUTS AND BACON



Brook Trout Roasted With Sage, Walnuts and Bacon image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

8 slices bacon, diced
1 shallot, finely chopped
1/2 cup chopped walnuts
15 sage leaves, coarsely chopped
4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Lemon wedges and watercress sprigs for garnish

Steps:

  • Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
  • Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.

Nutrition Facts : @context http, Calories 954, UnsaturatedFat 39 grams, Carbohydrate 8 grams, Fat 61 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 15 grams, Sodium 1147 milligrams, Sugar 2 grams, TransFat 0 grams

BACON WRAPPED TROUT



Bacon Wrapped Trout image

East Texas is full of large ponds and lakes full of trout and other fresh water fish. We're always looking for another great fish recipe and I found this on another site; however, chef unknown.

Provided by Southern Lady

Categories     Trout

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin
1/3 cup sugar
4 teaspoons rosemary, chopped & divided (Sub with thyme, tarragon, or savory)
16 ounces chicken broth (low-salt)
1 cup heavy cream (or Half & Half)
6 (10 ounce) trout, cleaned (optional ( leaving heads and tails intact)
salt, to taste
ground pepper, to taste
1 1/2 lbs bacon, sliced
1 tablespoon olive oil
12 sprigs fresh herbs

Steps:

  • In a heavy saucepan boil vinegar, water, onions (about 4 cups), sugar, and 2 teaspoons chopped rosemary or substituted herb, stirring occasionally, 7 minutes, or until onions are slightly softened.
  • Remove pan from heat and let stand 15 minutes.
  • In a coarse sieve set over another saucepan drain onions, RESERVING cooking liquid.
  • Transfer onion compote to a bowl and cool.
  • Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup.
  • Add broth and boil liquid until reduced to about 1 1/2 cups.
  • Stir in cream and boil sauce until reduced to about 2 cups.
  • Reserve sauce in pan.
  • Preheat oven to 450F and lightly oil a large shallow baking pan.
  • Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper.
  • Wrap 4 slices bacon around middle of each trout, overlapping them slightly (optional)leave head and tail exposed.
  • In a 12-inch heavy skillet heat oil over moderately high heat and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes.
  • Pour off excess fat between batches and transferring trout as browned with a long spatula to oiled pan.
  • Top each trout with 2 herb sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
  • Pour off remaining fat from skillet and deglaze skillet with reserved sauce over medium heat, scraping up any brown bits.
  • Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
  • Divide sauce among 6 plates and top with trout.
  • Serves 6.

Nutrition Facts : Calories 1203.6, Fat 87.4, SaturatedFat 29.9, Cholesterol 297.2, Sodium 1368.5, Carbohydrate 23.5, Fiber 0.9, Sugar 18.2, Protein 75.7

BROILED TROUT WITH BACON, ONIONS, AND RAISINS



Broiled Trout with Bacon, Onions, and Raisins image

Categories     Fish     Onion     Pork     Broil     Quick & Easy     Vinegar     Raisin     Bacon     Trout     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

4 thick bacon slices (7 ounces), cut crosswise into 1/8-inch-wide strips
2 cups coarsely chopped red onion
1/2 cup golden raisins (3 ounces)
1/2 cup red-wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
4 (10- to 12-ounce) whole rainbow trout, cleaned and boned, leaving heads and tails intact (butterflied), or 8 fillets
2 teaspoons olive oil plus additional if necessary
1/4 teaspoon black pepper
Special Equipment
2 (15- by 10-inch) shallow baking pans

Steps:

  • Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.
  • Preheat broiler and oil baking pans.
  • Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.
  • Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.

TROUT WITH CRISP BACON CRUST



Trout with crisp bacon crust image

Trout is often overlooked when it comes to a quick supper but this recipe proves it should be on the weekday menu

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

2 rashers streaky bacon
2 sprigs thyme
1 lemon , zested and cut into quarters
50g fresh breadcrumb (about two slices)
4 rainbow trout fillets
2 tbsp olive oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet.
  • Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes.

Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 31 grams protein, Sodium 0.72 milligram of sodium

TROUT WITH PEPPERCORN CRUST, BACON AND RED CABBAGE



Trout with Peppercorn Crust, Bacon and Red Cabbage image

Categories     Sauté     Quick & Easy     Bacon     Trout     White Wine     Cabbage     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

2 8-to-10 ounce trout, boned
1 teaspoon coarsely cracked black peppercorns
3 thick-cut bacon slices, cut into 1/2-inch pieces
2 cups coarsely shredded red cabbage (about 6 ounces)
2 green onions, thinly sliced
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/3 cup dry white wine

Steps:

  • Open both trout and arrange, skin side down, on work surface. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.
  • Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Add trout, skin side up, to drippings in skillet. Sauté until brown, about 3 minutes. Using large spatula, turn trout over. Sauté until cooked through, about 4 minutes longer. Transfer trout, skin side down, to plates. Add cabbage, onions and thyme to same skillet. Sauté until cabbage wilts, about 3 minutes. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes. Season with salt and pepper. Spoon cabbage mixture alongside trout and serve.

TROUT WITH TOMATO SAUCE



Trout with tomato sauce image

Bear Grylls suggests fresh rainbow trout with a vibrant tomato and olive sauce for a simple supper that's rich in omega-3

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 11

1 ½ tbsp olive oil
1 shallot , thinly sliced
2 garlic cloves , crushed
1 bay leaf
400g can good-quality chopped tomatoes
1 tsp sherry vinegar
1 tbsp butter
2 rainbow trout fillets, pin-boned, skin left on (if the fillets are large, cut in half lengthways or ask your fishmonger to do this for you)
handful mixed olives , stones removed
handful basil , shredded
good-quality extra-virgin olive oil , for drizzling

Steps:

  • In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
  • After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins - try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
  • Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.

Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium

PAN-FRIED TROUT WITH BACON



Pan-Fried Trout with Bacon image

Categories     Fish     Pork     Quick & Easy     Lemon     Bacon     Spring     Pan-Fry     Tarragon     Capers     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 bacon slices
5 tablespoons butter
2 8- to 10-ounce trout, boned
All purpose flour
1 cup thinly sliced green onions
2 tablespoons fresh lemon juice
4 teaspoons drained capers
2 teaspoons chopped fresh tarragon

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.

TROUT ROASTED WITH SAGE, WALNUTS AND BACON



Trout Roasted with Sage, Walnuts and Bacon image

Make and share this Trout Roasted with Sage, Walnuts and Bacon recipe from Food.com.

Provided by Malarkey Test

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 slices bacon, diced
1 shallot, finely chopped
1/2 cup walnuts, chopped
15 sage leaves, coarsely chopped
4 trout, cleaned scaled gills removed (about 3/4 to 1 pound each)
to taste kosher salt
to taste black pepper, freshly ground
1 tablespoon vegetable oil
to taste lemon wedge
4 sprigs watercress, for garnish

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.

Nutrition Facts : Calories 436.7, Fat 30.6, SaturatedFat 5.5, Cholesterol 102.5, Sodium 217.4, Carbohydrate 3, Fiber 1, Sugar 0.4, Protein 37.1

BACON-WRAPPED TROUT STUFFED WITH BALSAMIC ONION COMPOTE IN ROSEMARY CREAM SAUCE



Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote in Rosemary Cream Sauce image

Categories     Milk/Cream     Beef     Fish     Onion     Bake     Vinegar     Rosemary     Trout     Winter     Pan-Fry     Gourmet

Yield Serves 6

Number Of Ingredients 10

3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin (about 4 cups)
1/3 cup sugar
4 teaspoons chopped fresh rosemary leaves plus 12 sprigs
2 cups low-salt chicken broth
1 cup heavy cream
six 10-ounce trout, cleaned, leaving heads and tails intact
24 slices bacon (about 1 1/2 pounds)
1 tablespoon olive oil

Steps:

  • In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
  • Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.
  • Preheat oven to 450°F. and lightly oil a large shallow baking pan.
  • Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
  • In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
  • Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
  • Divide sauce among 6 plates and top with trout.

BAKED TROUT WITH BACON



Baked Trout With Bacon image

Another I found while 'net scrounging, and I like it. I think this was listed as a Russian fav. I obviously have no idea if it is or not. I don't get to make it but about once a year, because, well, I gotta catch my trout first and since there are no trout streams where I live, (Nor even close by) I have to go get 'em. (Fishing at the supermarket is no fun) So it's something kinda rewarding after I've made a large (to me) trip to catch 'em. And lemme tell ya, those trout don't come easy to me, fly rods mess me the heck up. A shame I'd get dirty looks from purists if I attempted to use a casting rod. LOL

Provided by Iowahorse

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 trout (cleaned & gutted)
2 tablespoons butter (softened)
salt (to taste)
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
4 teaspoons parsley (freshly chopped)
8 slices bacon

Steps:

  • Preheat the oven to a temperature of 400 degree F.
  • Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.
  • Divide this mixture into four portions and place one portion in the cavity area of each trout.
  • Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.
  • Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.
  • Serve immediately.

Nutrition Facts : Calories 359.4, Fat 23.4, SaturatedFat 7.9, Cholesterol 117.8, Sodium 267, Carbohydrate 0.4, Fiber 0.1, Protein 34.8

BREAKFAST TROUT WITH BACON



Breakfast Trout with Bacon image

When you're out at the lake in the summer and the men have been early morning fishing, nothing tastes better than this. Yumm!

Provided by MarieRynr

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 slices thick bacon
4 (8 ounce) trout, cleaned,heads and tails on
1 cup yellow cornmeal
salt & freshly ground black pepper
1/3 cup vegetable oil

Steps:

  • Fry bacon in a large heavy skillet over medium heat until crisp and golden brown, about 15 minutes.
  • Drain on paper towels and set aside, reserving bacon fat in pan.
  • Rinse fish, then dredge in cornmeal and season both sides to taste with salt and pepper.
  • Add vegetable oil to the bacon fat, then heat pan over medium high heat until oil is hot.
  • Working in batches if necessary, fry fish in combined fat and oil on one side until skin is golden and crisp, about 5 minutes.
  • Carefully turn fish over and cook other side for 5 minutes more.
  • Serve garnished with bacon.

Nutrition Facts : Calories 712.9, Fat 44.6, SaturatedFat 8.5, Cholesterol 148, Sodium 318.4, Carbohydrate 23.6, Fiber 2.2, Sugar 0.2, Protein 52.6

TROUT WITH BACON AND VINEGAR SAUCE



Trout With Bacon and Vinegar Sauce image

Trout is the most popular freshwater fish in Greece. Nice served with rice and spinach (Spanakorizo).

Provided by Outta Here

Categories     Trout

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

2 medium trout, cleaned and heads removed
salt and pepper
6 slices bacon
3 tablespoons butter
1/2 cup beef broth
2 tablespoons red wine vinegar

Steps:

  • Preheat broiler. Set top rack about 6 inches from element.
  • Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices.
  • Butter (using 1 tbs. butter) an oven proof large skillet (or a baking dish that can be used on stove top) and place trout in pan or dish.
  • Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.
  • Remove the fish and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.
  • Deglaze the pan with the broth and vinegar.
  • Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.
  • Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.

Nutrition Facts : Calories 269.7, Fat 28.2, SaturatedFat 14.6, Cholesterol 62.1, Sodium 576.4, Carbohydrate 0.2, Protein 3.7

Tips:

  • For the best flavor, use wild-caught trout. If using farmed trout, choose a fish that is firm and has a bright color.
  • If you don't have white wine vinegar, you can substitute another type of vinegar, such as apple cider vinegar or balsamic vinegar. Just be sure to use a vinegar that has a mild flavor so that it doesn't overpower the other ingredients in the dish.
  • If you don't have fresh parsley, you can use dried parsley. However, fresh parsley will give the dish a brighter flavor.
  • Be careful not to overcook the trout. It should be cooked just until it is opaque and flakes easily with a fork.

Conclusion:

Trout with bacon and vinegar sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to enjoy fresh trout if you are lucky enough to catch some. So next time you're looking for a new way to cook trout, give this recipe a try. You won't be disappointed!

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