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September Recipe One 2015

1858 Colorado Rocky Mountain Red Trout 'Cast Iron Classic'
Chef David Patterson

 

Ingredients (for 4 people)
4 each 6 ounce Red Trout Filets, Skin On
2 ounces Unsalted Butter
4 ounces Hickory Smoked Bacon, Slab or Thick Cut, Rough Chopped
1 ounce Shallots or Spring Onion, Small Diced
2 Cloves Fresh Garlic, Sliced Thin
2 Lemons, Quartered and Deseeded
½ Bunch Flat Leaf Parsley, Washed, Dried, Rough Chopped
Salt & Pepper, To Taste
A Pinch of Smoked Spanish Paprika
A Large, Well-Seasoned Cast Iron Skillet

Method

  • Slowly render the bacon over medium heat, allowing the fat to melt and the bacon to just begin crisping (about 3 minutes).
  • Season the trout filets with salt and freshly ground pepper.
  • Add the filets to the skillet, skin side down. As they begin to crisp, add the shallot and garlic to the pan.
  • At this point, the bacon, shallots and garlic will be slowly caramelizing while the trout is crisping. Add the butter to the pan.
  • As the butter melts, it will begin to foam. When this happens, flip the trout and baste with the butter, shallots, garlic and bacon.
  • Add the chopped parsley into the butter sauce and continue basting. As the butter starts to lightly brown, squeeze the lemon juice into the skillet.
  • The butter and lemon juice mixture will bubble together and form a sauce for the trout.
  • At this point, remove the trout filets from the pan and arrange on a family style platter, crispy skin side up. Baste the bacon, lemon butter sauce over the filets and platter.
  • Sprinkle a very light dusting of smoked Spanish paprika over the filets.

If you prefer to add a rustic element to your dinner table, you can also serve the trout filets in the cast iron pan that they were cooked in. Simply present the cast iron at the table on a heavy kitchen towel or an unfinished wooden cutting board.

 

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