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Bacon & Sage Stuffed Trout with Hazelnut - Browned Butter

Bacon & Sage Stuffed Trout with Hazelnut - Browned Butter
Bacon & Sage Stuffed Trout with Hazelnut - Browned Butter

  •  30 Minutes
  • 11 Ingredients
  • 4 Servings

Ingredients & Equipment
  • 2 whole trout cleaned and butterflied (fins removed)
  • 2 sliced good quality smoked bacon diced (I like thick cut applewood smoked)
  • ¼ small yellow onion small diced
  • salt and pepper
  • 6 fresh sage leaves or 2 tsp dry rubbed sage
  • 2 T blended Oil
  • 4 T cold butter
  • 2 T chopped hazelnuts
  • 1 T chopped parsley
  • ½ oz rye whiskey (optional)
  • ½ lemon to squeeze (remove seeds)

Cooking Steps


  1. Over low to medium-low heat sweat bacon and onions together until fat is rendered and slightly caramelizing
  2. Spoon the bacon mixture into bowl to let cool to room temperature
  3. While bacon is cooling Rinse the fish with cold water
  4. Dry the surface and the cavity of each thoroughly with paper towels
  5. Lay the fish open on a cutting board
  6. Spoon 3T of cooled bacon mixture into one side of the fish cavity, spreading it thin and evenly over the meat.
  7. Lay 3 sage leave diagonally over the bacon mixture.
  8. Season with salt and pepper lightly and evenly on the inside.
  9. Close the fish up and season the surface of the fish with salt and pepper.
  10. Do the same with the second trout


  1. In a large frying pan, heat 2 tablespoons of the oil over moderate heat.
  2. Lay the fish in the pan and cook until golden, about 5 minutes. (do not try to move it right away, the skin will release when it is time to flip if you try to move it sooner the skin will tear)
  3. Turn the fish over and cook until golden on the second side and just done, 5 to 8 minutes longer (depending on the size of your trout) Remove; wipe out the pan.


  1. In the same pan, Melt the butter over medium-low heat until pale golden, and smells slightly nutty 1-2 minutes.
  2. Add the hazelnuts and cook, stirring, over medium heat until golden and fragrant, 1-2 minutes longer.
  3. At this point you can add the whiskey (it will flame up be very careful) once it flames up turn remove from heat
  4. Quickly add parsley and squeeze of lemon, season with salt and pepper
  5. Spoon sauce over the trout and serve
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