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)
- Over low to medium-low heat sweat bacon and onions together until fat is rendered and slightly caramelizing
- Spoon the bacon mixture into bowl to let cool to room temperature
- While bacon is cooling Rinse the fish with cold water
- Dry the surface and the cavity of each thoroughly with paper towels
- Lay the fish open on a cutting board
- Spoon 3T of cooled bacon mixture into one side of the fish cavity, spreading it thin and evenly over the meat.
- Lay 3 sage leave diagonally over the bacon mixture.
- Season with salt and pepper lightly and evenly on the inside.
- Close the fish up and season the surface of the fish with salt and pepper.
- Do the same with the second trout
- In a large frying pan, heat 2 tablespoons of the oil over moderate heat.
- 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)
- 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.
- In the same pan, Melt the butter over medium-low heat until pale golden, and smells slightly nutty 1-2 minutes.
- Add the hazelnuts and cook, stirring, over medium heat until golden and fragrant, 1-2 minutes longer.
- At this point you can add the whiskey (it will flame up be very careful) once it flames up turn remove from heat
- Quickly add parsley and squeeze of lemon, season with salt and pepper
- Spoon sauce over the trout and serve