For herb sauce, place parsley, tarragon and shallot in a high-powered blender. Add oil, vinegar, lemon juice, mustard and capers. Cover and blend until smooth. Pour into a serving bowl.
Recipe
Author
Celebrity Chef Andrew Zimmern
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Description
Hey bacon lovers, check out this trout recipe! The fish is pan-fried in bacon drippings, then topped with crisp bacon and served with a tarragon-parsley sauce. The sauce is also delicious on chicken, pork or grilled vegetables.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Herb Sauce | ||
| 1 c. chopped Italian parsley | ||
| ¼ c. chopped fresh tarragon | ||
| 1 shallot, quartered | ||
| ¾ c. Hy-Vee extra virgin olive oil | ||
| 1 tbsp. Gustare Vita white wine vinegar | ||
| 2 tbsp. fresh lemon juice | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| 1 tbsp. drained Gustare Vita capers | ||
| 1 Hy-Vee hard boiled egg | ||
| Trout | ||
| 4 slices Hy-Vee thick-sliced bacon, cut into ½-inch pieces | ||
| 4 (8-oz.) Fish Market fresh, skin-on, farm-raised rainbow trout fillets | ||
| 2 tbsp. Andrew Zimmern Food Adventures French-style lemon & shallots seasoning or desired all-purpose dried herb blend* | ||
| Basket & Bushel petite gold potatoes, steamed, halved and tossed with butter and fresh chives; for serving | ||
Things To Grab
- High-powered blender
- Serving bowl
- Box grater
- Large cast iron skillet
- Slotted spoon
- Paper towels
- Metal spatula
- 4 serving plates
Directions
Grate hard-boiled egg through the large holes on a box grater; stir grated egg into herb sauce in bowl. Refrigerate until serving.
For trout, cook bacon in a large cast iron skillet over medium heat until crisp. Drain bacon on paper towels; reserve drippings in skillet.
Pat trout dry with paper towels. Sprinkle with dry seasoning blend. If necessary, cut long fillets crosswise in half.
Place trout fillets, skin side down, in skillet with hot bacon drippings. Cook for 2 to 3 minutes or until skin is brown and fish begins to turn opaque. Turn fish over and cook for 1 minute more or until trout reaches 145 degrees.
To serve, transfer trout to 4 serving plates; top with bacon. Serve with herb sauce and steamed potatoes with butter and chives.
*Note: To make your own dry seasoning blend, combine dried tarragon, shallot, lemon zest, rosemary and sea salt
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 165mg
- Sodium: 850mg
- Total Carbohydrates: 1g
- Protein: 48g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 180%
0%
Potassium 20%
Recipe Source:
Seafood Without the Catch on HSTV