The ultimate combination of blue cheese, mushrooms and shallots create the crowning glory of a sauce for buttery trout. And yes, everything is better with a bit of bacon!
Bacon and Blue Cheese Rainbow Trout
- 4 Clear Springs Rainbow Trout fillets
- Salt and freshly ground black pepper to taste
- ¼ cup oil
- Small fresh sage leaves
- 3 slices smoked bacon, chopped
- ½ shallot, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 garlic clove, finely chopped
- 4 ounces small cremini or baby bella mushrooms, cleaned, trimmed and sliced
- ½ cup white wine
- ¼ cup heavy cream
- 2 ounces blue cheese, or Gorgonzola, crumbled
Takes, Serves 4.
- Preheat the oven to 350°.
- Season the rainbow trout with salt and pepper to taste. Bake on a lined baking sheet for 10 -12 minutes, or until trout flakes when pressed with a fork.
- While the trout is baking, heat oil to medium-high in a small skillet. Flash fry the sage leaves for 8 to 10 seconds– just until crisp, but still green. Set aside for garnish.
- Discard oil and add the bacon, cooking until crisp.
- Remove from skillet and drain oil, leaving 1 or 2 tablespoons in the pan.
- Add the shallot, garlic and thyme and cook over medium heat for 1 minute.
- Add the sliced mushrooms and continue to cook until they begin to turn golden-brown.
- Add the wine and simmer until slightly reduced. Stir in the cream and half of the cheese.
- To serve, plate the trout and divide the sauce among each fillet. Top with bacon, extra cheese and fried sage leaves.