Whole Trout (Or Fillets) Stuffed W/Bacon & Eggplant Dressing |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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DH is an avid fisherman & our freezer has a near endless supply of trout he catches in the summer. We're also fond of eggplant & I have a cookbook devoted to it. The recipe uses whole trout cooked on a grill, but DH usually filets our trout b4 freezing. In that case, I oven-broil the trout to an almost flaky state, spread the dressing atop the filets & complete the dish under the broiler to finish cooking the trout & heat the dressing. This is incredibly good & worth the extra effort. Enjoy. Ingredients:
6 slices white bread |
1 cup water |
6 ounces bacon (chopped) |
1 cup onion (chopped) |
salt (to taste) |
cayenne pepper (to taste) |
1 medium eggplant (diced) |
2 teaspoons garlic (minced) |
1/4 cup fresh herb (such as parsley, basil, tarragon & chervil, finely chopped) |
2 ounces parmigiano-reggiano cheese (grated) |
1 (2 -3 lb) trout (cleaned) |
1 cup dry white wine |
1 lemon, juice of (may sub lime) |
extra virgin olive oil |
1 tablespoon fresh parsley (finely chopped) |
Directions:
1. Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.
2. In a lrg skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.
3. Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.
4. Remove the bread from the water & squeeze out all the water.
5. Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.
6. Preheat grill & season trout w/salt & cayenne.
7. Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.
8. Place the trout on the grill over a low flame & cook 25-30 min or till flaky.
9. Remove from the grill, squeeze lemon or lime juice over the trout & serve on a lrg platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.
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