- Yield: 8
Bacon-wrapped Trout Stuffed with Crawfish ►
Stuffed with crawfish dressing, whole boned and skinned trout are wrapped in bacon and pan-grilled. An equally tasty but low-fat alternative to the bacon wrapped trout is to wrap the trout in large leek leaves. To do
so, simply cook the leek leaves in boiling water until softened, and cool quickly in an ice bath. Pat the leaves dry with paper towels and proceed with the recipe using the method described with the bacon
Ingredients
- Crawfish Stuffing
- Unsalted Butter - 3⁄4 cup (1-1⁄2 sticks)
- Onions - 1 cup, peeled and diced
- Celery - 1 cup, diced
- Red Bell Pepper - 1⁄2 cup, diced
- Garlic - 1⁄2 cup, peeled and minced
- Crawfish Tails - 1 pound
- White Wine - 1⁄4 cup
- Trout - 8 10-ounce, whole, boned and skinned
- Salt and pepper to taste
- Smoked Slab Bacon - 12 ounces, thinly sliced into 8 pieces
- Clarified Butter - 2 tablespoons
Instructions
To make the crawfish stuffing: In a medium skillet or saute pan melt 1⁄4 cup of butter over medium heat. Add
the onion, celery, pepper, and garlic, and cook until softened. Stir in the crawfish tails and pour in the wine.
Cook just until the wine begins to bubble, stir well, and add the remaining 1⁄2 cup of butter. When the butter is incorporated, remove the pan from the heat. Let cool.
To make the trout: Clean the fish, dry, and remove the heads, gills, and viscera. With shears, cut the fins close to the body and trim off a bit from the tails. Sprinkle a little salt and pepper inside each cavity.
Preheat the oven to 350 F. Lay out 2 bacon slices on a work surface, overlapping slightly lengthwise. Place
one-eighth of the stuffing in the trout cavity, close the cavity, and wrap the bacon around the trout. Repeat with the remaining fish. In a skillet large enough to contain the trout in a single layer or 2 skillets melt a tablespoon of clarified butter over high heat. Add the trout and sear just until the bacon has crisped slightly. Remove the skillet(s) to the oven and continue cooking about 8 minutes or until the fish is just beginning to exude some of its juices. Serve immediately.
