Trout With Bacon and Vinegar Sauce – a delicious recipe with trout, salt, bacon, butter, beef broth, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat broiler.
2
Set top rack about 6 inches from element.
3
Salt and pepper the cavities of the trout.
4
Wrap trout completely in bacon slices.
5
Butter (using 1 tbs.
6
butter) an oven proof large skillet (or a baking dish that can be used on stove top) and place trout in pan or dish.
7
Broil for 8 minutes.
8
Turn fish over and broil an additional 5 minutes.
9
Remove the fish and unwrap bacon slices.
10
Chop about a tablespoon of the crispiest pieces of bacon.
11
Deglaze the pan with the broth and vinegar.
12
Add the bacon bits and reduce sauce over high heat about 2 minutes.
13
Turn down heat and whisk in 2 tbs.
14
butter.
15
Remove backbones from fish.
16
Place one trout on each dinner plate.
17
Pour sauce over fillets.
322
kcal
Calories
27
g
Fat
1
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 medium trout, cleaned and heads removed, salt and pepper, 6 slices bacon, 3 tablespoons butter, and more.
Yes, Trout With Bacon and Vinegar Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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