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1 trout - pan ready
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1 oz bacon - lardon
1 Tbsp shallot - sliced
0.5 oz walnut - chopped
2 oz white wine
1 Tbsp butter
1 tsp parsley - Italian, chiffonade
Saute trout, flesh side first to sear, finishing on skin side. Move to plate, keep warm. Saute bacon in same pan until starting to render, add shallot and walnuts, saute 30 seconds. Add white wine, reduce by half; add butter and parsley, stirring over heat to emulsify (do not boil!)
Reheat trout in hot oven for 45 seconds, top with sauce and serve.
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1 oz bacon - lardon
1 Tbsp shallot - sliced
0.5 oz walnut - chopped
2 oz white wine
1 Tbsp butter
1 tsp parsley - Italian, chiffonade
Saute trout, flesh side first to sear, finishing on skin side. Move to plate, keep warm. Saute bacon in same pan until starting to render, add shallot and walnuts, saute 30 seconds. Add white wine, reduce by half; add butter and parsley, stirring over heat to emulsify (do not boil!)
Reheat trout in hot oven for 45 seconds, top with sauce and serve.
