Ingredients with Measurements:
- 4 trout fillets (skin on)
- 4 slices of bacon
- 1 cup of sliced mushrooms
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 lemon, sliced
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the skillet.
2. In a shallow dish, mix together the flour, salt, black pepper, and garlic powder.
3. Dredge the trout fillets in the flour mixture, shaking off any excess.
4. Heat the olive oil and butter in the skillet with the bacon grease over medium-high heat.
5. Add the trout fillets to the skillet, skin side down, and cook for 3-4 minutes until golden brown.
6. Flip the fillets over and add the sliced mushrooms to the skillet.
7. Cook for an additional 3-4 minutes until the trout is cooked through and the mushrooms are tender.
8. Serve the trout fillets with the cooked bacon and lemon slices on top. Garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 18g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 350mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 1g
Protein: 29g
Substitutions for ingredients:
- Trout fillets can be substituted with any other type of fish fillet.
- Bacon can be substituted with pancetta or prosciutto.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add chopped garlic and shallots to the skillet before adding the trout fillets for extra flavor.
- Use white wine to deglaze the skillet and create a sauce for the trout and mushrooms.
- Add sliced cherry tomatoes to the skillet for a pop of color and flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the trout fillets to ensure a crispy skin.
- Use a fish spatula or tongs to flip the fillets over to prevent them from falling apart.
- Serve with a side of roasted vegetables or a salad for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the trout fillets in the microwave or oven until heated through.
Presentation ideas:
Serve the trout fillets on a bed of rice or quinoa for a more filling meal.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, salad, or garlic bread.
Troubleshooting advice:
If the trout fillets are sticking to the skillet, make sure the skillet is hot enough and the skin is dry before adding them to the skillet.
Food safety advice:
Make sure the trout fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Pan-fried trout is a classic dish that has been enjoyed for generations.
Flavor profiles:
The salty bacon and earthy mushrooms pair perfectly with the mild flavor of the trout.
Serving suggestions:
Serve the trout fillets with a wedge of lemon on the side for squeezing over the top.
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