Pan-fried trout with bacon and cauliflower

Ingredients

  • 1 Rainbow trout fillet (about 3/4 lbs)
  • 4 strips bacon
  • 1 cauliflower
  • 1/2 box sunflower microgreens (or other shoots)

Method

  1. Preheat oven to 400F, and turn on grill to maximum
  2. Trim cauliflower and slice into segments, along the main stem so the segments don't fall apart.  I can usually get 12 segments, although it depends on the size of the cauliflower
  3. Brush segments with olive, and place on baking sheet. Salt and pepper.  Bake for about 20 minutes, until browned.  You can flip once, however I avoid doing this cause the crumbs from the cauliflower cause the segment to not sit flat and not brown as much
  4. Salt trout and place on heated grill, skin-side down.  Grill about 10 minutes until internal temperature reaches 120F.  Flip over for about a minute then remove from grill
  5. Fry bacon and cut into smaller pieces
  6. Plate trout, cauliflower, microgreens and bacon.  A four ingredient meal!

Notes

  • Typically the trout is pan-fried, however I find it easier to grill
  • Pairs well with a Sancerre

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