Recipe by Southern Lady
East Texas is full of large ponds and lakes full of trout and other fresh water fish. We're always looking for another great fish recipe and I found this on another site; however, chef unknown.
- 3⁄4 cup balsamic vinegar
- 1 1⁄2 cups water
- 2 large onions, sliced thin
- 1⁄3 cup sugar
- 4 teaspoons rosemary, chopped & divided (Sub with thyme, tarragon, or savory)
- 16 ounces chicken broth (low-salt)
- 1 cup heavy cream (or Half & Half)
- 6 (10 ounce) trout, cleaned (optional ( leaving heads and tails intact)
- salt, to taste
- ground pepper, to taste
- 1 1⁄2 lbs bacon, sliced
- 1 tablespoon olive oil
- 12 sprigs fresh herbs
Directions See How It's Made
- In a heavy saucepan boil vinegar, water, onions (about 4 cups), sugar, and 2 teaspoons chopped rosemary or substituted herb, stirring occasionally, 7 minutes, or until onions are slightly softened.
- Remove pan from heat and let stand 15 minutes.
- In a coarse sieve set over another saucepan drain onions, RESERVING cooking liquid.
- Transfer onion compote to a bowl and cool.
- Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup.
- Add broth and boil liquid until reduced to about 1 1/2 cups.
- Stir in cream and boil sauce until reduced to about 2 cups.
- Reserve sauce in pan.
- Preheat oven to 450F and lightly oil a large shallow baking pan.
- Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper.
- Wrap 4 slices bacon around middle of each trout, overlapping them slightly (optional)leave head and tail exposed.
- In a 12-inch heavy skillet heat oil over moderately high heat and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes.
- Pour off excess fat between batches and transferring trout as browned with a long spatula to oiled pan.
- Top each trout with 2 herb sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
- Pour off remaining fat from skillet and deglaze skillet with reserved sauce over medium heat, scraping up any brown bits.
- Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
- Divide sauce among 6 plates and top with trout.
- Serves 6.