Pan-Seared Trout with Roasted Tomatoes, Fingerling Potatoes, Bacon and Herbed Butter
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- Makes: 6 servings
- Prep
35 mins
- Bake
4 mins to 6 mins per 1/2-inch thickness
- Cook
10 mins
Ingredients
-
1
pound
Russian fingerling potatoes or small red potatoes, halved (about 6 potatoes)
-
1
tablespoon
kosher salt
-
6
5 -
ounces
wild lake trout fillets or six 8-ounce fresh or frozen dressed, boned rainbow trout or other dressed fish
-
Kosher salt and ground black pepper
-
2
tablespoons
unsalted butter, melted
-
8
ounces
thick sliced bacon
-
2
medium
plum tomatoes, peeled, cut into 6 pieces, and seeded
-
1/4
cup
Chardonnay or other dry white wine*
-
1/2
cup
fish stock or clam juice
-
1/2
cup
cold unsalted butter, cut into 6 pieces
-
2
tablespoons
chopped fresh Italian (flat leaf) parsley
-
1
tablespoon
chopped fresh tarragon or thyme
-
Kosher salt and ground black pepper
Directions
-
Scrub the potatoes. In a medium saucepan, place potatoes and enough water to cover potatoes. Add the 1 tablespoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or just until tender; drain. Cut potatoes into large chunks. Set aside.
-
Rinse fish; pat dry with paper towels. Remove skin from fillets, if you like. Season fish with kosher salt and black pepper. Place fish, skin side down, in a greased shallow baking pan. Brush with melted butter. Roast, uncovered, in a 450 degree F oven until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness for fillets or 6 to 9 minutes for dressed fish).
-
In a very large nonstick skillet, cook bacon, turning occasionally, until crisp. Drain on paper towels; discard fat. Crumble bacon and set aside. Add potatoes and tomatoes to skillet. Cook over medium heat for 4 minutes, stirring gently. Remove skillet from heat. Add wine; return to heat and bring to boiling. Boil gently, uncovered, for 2 minutes.
-
Add fish stock or clam juice to potato mixture. Bring to boiling; reduce heat. Add butter, 1 piece at a time, stirring constantly until the butter melts into the sauce before adding another piece. (The sauce should become creamy and slightly thickened.) Stir in the parsley and tarragon. Season sauce with additional kosher salt and black pepper.
-
To serve, divide the potato mixture among 6 warm dinner plates. Top with fish an sprinkle with bacon. Serve immediately. Makes 6 servings.
Tip
- * For a nonalcoholic option use 1/4 cup additional fish stock or clam juice.
Tip
- Chef Susan Gooses
- West Town Tavern
- 1329 West Chicago Avenue
- Chicago, IL 60622
- 312-666-6175
- Fax 312-666-6178
- Contact: Tammy Franc
- Estes Public Relations
- (312) 867-0041
- tammiefranck@sbcglobal.net
Nutrition Facts
(Pan-Seared Trout with Roasted Tomatoes, Fingerling Potatoes, Bacon and Herbed Butter)
Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 6, fiber (g) 2, sodium (mg) 1359, sugar (g) 2, Potassium (mg) 1323, cal. (kcal) 620, chol. (mg) 176, Riboflavin (mg) 0, sat. fat (g) 18, Niacin (mg) 13, Monounsaturated fat (g) 14, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 4, Folate (µg) 36, calcium (mg) 121, iron (mg) 2, vit. A (IU) 1118, carb. (g) 16, vit. C (mg) 21, Fat, total (g) 40, Thiamin (mg) 0, pro. (g) 46
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