Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote
Bacon-wrapped trout with onion compote, roasted till golden brown for a flavorful dish
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 1
stuffed
march
chicken
chicken broth
cream
olive oil
onion
balsamic vinegar
onions
dinner
summer
savory
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
shellfish free
contains dairy
- 1 1/2 c water
- six; (10-ounce) trout,
- 1 c heavy cream
- 1 tb olive oil
- 3/4 c balsamic vinegar
- 24 sl bacon; (about 1 1/2 pounds)
- ; heads and tails
- ; cleaned, leaving
- ; intact
- 2 lg onions; sliced thin (about
- ; sprigs
- ; 4 cups)
- 2 c low-salt chicken broth
- 1/3 c sugar
- 4 ts chopped fresh rosemary
- Carbohydrate 219.874281056473 g
- Cholesterol 163.03 mg
- Fat 47.5241762797551 g
- Fiber 0.286755220138091 g
- Protein 9.50521629453744 g
- Saturated Fat 27.9318171129599 g
- Serving Size 1 1 Serving (1076g)
- Sodium 1182.02876847673 mg
- Sugar 219.587525836335 g
- Trans Fat 2.38145909638987 g
- Calories 1327 calories
My favorite go-to recipe for a special occasion is Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote. This dish is not only visually appealing, but it also has a fantastic flavor combination that will leave your taste buds dancing.
The trout is wrapped in bacon and stuffed with a savory onion compote, then roasted until golden brown. The result is a moist and flavorful dish that is sure to impress your guests. The balsamic vinegar in the compote adds a touch of sweetness and acidity, which complements the rich flavor of the bacon and trout perfectly.
Step-by-step
- Boil vinegar, water, onions, sugar, and rosemary, then let stand.
- Drain onions, reserving cooking liquid and cool filling.
- Reduce cooking liquid, add broth and boil, add cream and boil again.
- Preheat oven and oil a baking pan.
- Stuff trout with filling and wrap with bacon.
- Brown trout in a skillet.
- Bake trout in the oven.
- Deglaze skillet with sauce, strain and season.
- Serve trout on plates with sauce.
