Trout With Peppercorn Crust Bacon And Red Cabbage Recipes

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BACON WRAPPED TROUT



Bacon Wrapped Trout image

Provided by Nancy Fuller

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

Two 8-ounce rainbow trout, butterflied and dressed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons chopped fresh herbs, such as parsley, chives and thyme
1 tablespoon capers, drained and chopped
2 cloves garlic, finely chopped
Juice of half a lemon, plus 4 thin lemon slices
4 slices bacon

Steps:

  • Preheat the oven to 425 degrees F.
  • Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
  • Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.

BACON GRILLED CAJUN TROUT



Bacon Grilled Cajun Trout image

Provided by Sandra Lee

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 whole trout, 1 pound each, cleaned with heads and tails removed
1 (16-ounce) bottle Cajun marinade (recommended: A-1 Steakhunter)
1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion
1/4 teaspoon liquid smoke (recommended: Wright's)
1 tablespoon Cajun seasoning
1/4 cup real crumbled bacon
Butcher twine, 12 pieces, 6 to 8 inches long
8 slices thick-cut bacon

Steps:

  • Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
  • Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.
  • In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside.
  • Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.
  • INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F.
  • Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed.

ROAST TROUT WITH BACON AND HERBS



Roast Trout With Bacon and Herbs image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 slices smoked bacon or speck (about 2 ounces)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 brook trout, about 1 pound each, gutted, left whole
Salt and black pepper
1 lemon, peel sliced off down to the flesh, seeded and diced
1/2 cup chicken stock
1/3 cup finely chopped herbs: rosemary, tarragon, parsley

Steps:

  • Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
  • Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
  • Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 9 grams, Sodium 702 milligrams, Sugar 1 gram, TransFat 0 grams

PECAN-CRUSTED TROUT



Pecan-Crusted Trout image

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Provided by Devin

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  • Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g

BREAKFAST TROUT WITH BACON



Breakfast Trout with Bacon image

When you're out at the lake in the summer and the men have been early morning fishing, nothing tastes better than this. Yumm!

Provided by MarieRynr

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 slices thick bacon
4 (8 ounce) trout, cleaned,heads and tails on
1 cup yellow cornmeal
salt & freshly ground black pepper
1/3 cup vegetable oil

Steps:

  • Fry bacon in a large heavy skillet over medium heat until crisp and golden brown, about 15 minutes.
  • Drain on paper towels and set aside, reserving bacon fat in pan.
  • Rinse fish, then dredge in cornmeal and season both sides to taste with salt and pepper.
  • Add vegetable oil to the bacon fat, then heat pan over medium high heat until oil is hot.
  • Working in batches if necessary, fry fish in combined fat and oil on one side until skin is golden and crisp, about 5 minutes.
  • Carefully turn fish over and cook other side for 5 minutes more.
  • Serve garnished with bacon.

Nutrition Facts : Calories 712.9, Fat 44.6, SaturatedFat 8.5, Cholesterol 148, Sodium 318.4, Carbohydrate 23.6, Fiber 2.2, Sugar 0.2, Protein 52.6

TROUT WITH PEPPERCORN CRUST, BACON AND RED CABBAGE



Trout with Peppercorn Crust, Bacon and Red Cabbage image

Categories     Sauté     Quick & Easy     Bacon     Trout     White Wine     Cabbage     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

2 8-to-10 ounce trout, boned
1 teaspoon coarsely cracked black peppercorns
3 thick-cut bacon slices, cut into 1/2-inch pieces
2 cups coarsely shredded red cabbage (about 6 ounces)
2 green onions, thinly sliced
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/3 cup dry white wine

Steps:

  • Open both trout and arrange, skin side down, on work surface. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.
  • Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Add trout, skin side up, to drippings in skillet. Sauté until brown, about 3 minutes. Using large spatula, turn trout over. Sauté until cooked through, about 4 minutes longer. Transfer trout, skin side down, to plates. Add cabbage, onions and thyme to same skillet. Sauté until cabbage wilts, about 3 minutes. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes. Season with salt and pepper. Spoon cabbage mixture alongside trout and serve.

TROUT WITH CRISP BACON CRUST



Trout with crisp bacon crust image

Trout is often overlooked when it comes to a quick supper but this recipe proves it should be on the weekday menu

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

2 rashers streaky bacon
2 sprigs thyme
1 lemon , zested and cut into quarters
50g fresh breadcrumb (about two slices)
4 rainbow trout fillets
2 tbsp olive oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet.
  • Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes.

Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 31 grams protein, Sodium 0.72 milligram of sodium

BROOK TROUT ROASTED WITH SAGE, WALNUTS AND BACON



Brook Trout Roasted With Sage, Walnuts and Bacon image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

8 slices bacon, diced
1 shallot, finely chopped
1/2 cup chopped walnuts
15 sage leaves, coarsely chopped
4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Lemon wedges and watercress sprigs for garnish

Steps:

  • Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
  • Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.

Nutrition Facts : @context http, Calories 954, UnsaturatedFat 39 grams, Carbohydrate 8 grams, Fat 61 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 15 grams, Sodium 1147 milligrams, Sugar 2 grams, TransFat 0 grams

RED CABBAGE WITH BACON



Red Cabbage With Bacon image

If you've braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 medium head red cabbage (about 2 pounds), shredded
8 bacon strips, chopped
1 small onion, quartered and thinly sliced
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1/2 cup water
1/4 cup cider vinegar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.

Nutrition Facts : Calories 188 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.

TROUT WITH ALMONDS & RED PEPPERS



Trout with almonds & red peppers image

Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours

Provided by Mary Cadogan

Categories     Dinner

Time 45m

Number Of Ingredients 8

1 large red pepper , deseeded and chopped
2 large tomatoes , roughly chopped, or handful cherry tomatoes, halved
1 garlic clove , chopped
1 tbsp olive oil , plus a little extra
1 tbsp balsamic vinegar
2 trout fillets, about 140g each
2 tbsp flaked almonds
lemon wedges and rocket salad, to serve

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
  • Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.

Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.24 milligram of sodium

TROUT ROASTED WITH SAGE, WALNUTS AND BACON



Trout Roasted with Sage, Walnuts and Bacon image

Make and share this Trout Roasted with Sage, Walnuts and Bacon recipe from Food.com.

Provided by Malarkey Test

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 slices bacon, diced
1 shallot, finely chopped
1/2 cup walnuts, chopped
15 sage leaves, coarsely chopped
4 trout, cleaned scaled gills removed (about 3/4 to 1 pound each)
to taste kosher salt
to taste black pepper, freshly ground
1 tablespoon vegetable oil
to taste lemon wedge
4 sprigs watercress, for garnish

Steps:

  • preheat the oven to 450.
  • in a medium skillet, fry the bacon until it is cooked through and very lightly browned, ~5 min. remove the bacon and set aside. pour out the excess bacon grease and return the skillet to the stove.
  • add the shallot and walnuts, toasting and shaking the pan, until the walnuts are lightly browned, 3-4 min. remove the pan from the heat and stir in the bacon and sage leaves.
  • season the fish inside and out with salt and pepper. brush the skin lightly with vegetable oil. divide the bacon mixture between the 4 trout, stuffing it in the cavity of each fish. place the fish in a large roasting pan fitted with a rack. roast until the fish is just cooked through, ~15 min.
  • transfer to plates and serve with lemon and garnished with the watercress.

Nutrition Facts : Calories 436.7, Fat 30.6, SaturatedFat 5.5, Cholesterol 102.5, Sodium 217.4, Carbohydrate 3, Fiber 1, Sugar 0.4, Protein 37.1

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