Whole Trout (Or Fillets) Stuffed W/Bacon & Eggplant Dressing

I made this recipe with salmon as I have bought trout a few times from my local store and it is always so full of bones even after filleting that I don’t really enjoy all the effort of picking the bones out. It worked very well with the salmon and we all loved the topping. I chose to make it as a topping for fillets rather than to stuff a whole fish and I loved the way it turned out. I served ours over asparagus sun-dried tomato and mushrooms drizzled with hollandaise and it was truly delicious meal. If you want to view the recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Slices white bread
1 Cup water
6 Ounces bacon (chopped)
1 Cup onion (chopped)
Salt (to taste)
Cayenne pepper (to taste)
1 Medium eggplant (diced)
2 Teaspoons garlic (minced)
1/4 Cup fresh herb (such as parsley, basil, tarragon & chervil, finely chopped)
2 Ounces parmigiano-reggiano cheese (grated)
1 (2-3 lb) Trout (cleaned) Or fillets as stated earlier I used salmon
1 Cup dry white wine
1 Lemon, juice of (may sub lime)
Extra-virgin olive oil
1 tablespoon fresh parsley (finely chopped)

Method

1. Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.

2. In a large skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.

3. Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.

4. Remove the bread from the water & squeeze out all the water.

5. Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.

6. Preheat grill & season trout w/salt & cayenne.

7. Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.

8. Place the trout on the grill over a low flame & cook 25-30 min or till flaky.

9. Remove from the grill, squeeze lemon or lime juice over the trout & serve on a large platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.

All photos taken by me unless otherwise stated.

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Ocean Trout/ Salmon with Lime and Lemon Grass Hollandaise

This is a wonderful super quick, healthy meal, well I suppose the hollandaise is not the best but the fish is:) I must say I prefer this with salmon as I find trout quite full of fine bones, when I went to the supermarket to get the fish for this recipe, trout happened to be on special, so take your pick. This is a very different tasting hollandaise with quite a more citrus flavour than regular, I enjoy it but I know that it would not be every ones taste. If you are not used to cooking with these ingredients, please try, but just know they are quite different in taste, people that do cook with them will know what I mean. I think this hollandaise adds a wonderful twist on traditional and I love the citrus flavours paired with the fish, I served mine over spinach, but you can serve it with wild rice or any vegetable you choose.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

10cm Stick fresh lemon grass. chopped finely
3 Fresh kaffir lime leaves, shredded thinly
2 Limes, zest and juice of
3 Egg yolk
200g Unsalted butter. melted
3 Fresh kaffir lime leaves, chopped finely
4 Trout or Salmon fillets

Method

Hollandaise

1. Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.

2. Strain through a fine sieve into a medium heatproof bowl, cool 10 Min’s, discard solids.

3. Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.

4. Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.

5. Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.

All Photos taken by me unless otherwise stated.

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