Bacon and Blue Cheese Rainbow Trout

  • 4 Riverence 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
  1. Preheat the oven to 350°.
  2. 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.
  3. 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.
  4. Discard oil and add the bacon, cooking until crisp.
  5. Remove from skillet and drain oil, leaving 1 or 2 tablespoons in the pan.
  6. Add the shallot, garlic and thyme and cook over medium heat for 1 minute.
  7. Add the sliced mushrooms and continue to cook until they begin to turn golden-brown.
  8. Add the wine and simmer until slightly reduced. Stir in the cream and half of the cheese.
  9. To serve, plate the trout and divide the sauce among each fillet. Top with bacon, extra cheese and fried sage leaves.

Takes, Serves 4.

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