Ingredients with Measurements:
- 4 trout fillets
- 4 slices of bacon
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup Dijon mustard
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Spatula
- Tongs
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel to drain.
3. Add the olive oil and butter to the same skillet and melt over medium heat.
4. Add the garlic to the skillet and cook until fragrant, about 30 seconds.
5. Add the Dijon mustard and heavy cream to the skillet and whisk to combine.
6. Season the trout fillets with salt and pepper on both sides.
7. Add the trout fillets to the skillet, skin side down, and cook for 2-3 minutes until the skin is crispy.
8. Use tongs to carefully flip the trout fillets over and cook for an additional 2-3 minutes until cooked through.
9. Remove the skillet from the heat and crumble the bacon on top of the trout fillets.
10. Garnish with fresh parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 2g
Protein: 27g
Substitutions for ingredients:
- You can use any type of fish fillet instead of trout.
- You can use turkey bacon instead of regular bacon.
- You can use half-and-half instead of heavy cream.
Variations:
- Add some chopped shallots to the skillet with the garlic for extra flavor.
- Use honey mustard instead of Dijon mustard for a sweeter sauce.
- Add some chopped capers to the skillet for a tangy flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the trout fillets to ensure a crispy skin.
- Use a non-stick skillet to prevent the trout from sticking to the pan.
- If the sauce is too thick, add a splash of chicken broth to thin it out.
Storage instructions:
Store any leftover trout and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the trout and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the trout fillets on a bed of sautéed spinach or roasted vegetables for a colorful presentation.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
- Roasted potatoes
- Sautéed spinach
- Green salad
Troubleshooting advice:
- If the skin sticks to the skillet, use a spatula to gently loosen it from the pan.
- If the sauce is too thin, simmer it on the stove for a few minutes to thicken it up.
Food safety advice:
- Make sure the trout is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Trout is a popular freshwater fish that is often served in European cuisine. Bacon and mustard sauce is a classic combination that adds flavor to any dish.
Flavor profiles:
This dish is savory and slightly tangy from the mustard sauce, with a crispy texture from the bacon and trout skin.
Serving suggestions:
Serve with a glass of white wine or a cold beer.
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Taste: Savory, Smoky, Tangy, Salty, Herbaceous