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| Chef | |
| Submitted | November 4th 2011 |
| Cuisine | British |
| Category | Main Course |
| Level | Beginner |
| Servings | 2 |
| Rating |
Ingredients
8 shallots
balsamic oil
sugar
rosemary
lemon juice
2 Fillets brown trout
smokey bacon (streaky)
The name says all
Directions
Peel and quarter the shallots.
Place the shallots, the balsamic oil, sugar, and rosemary in a sauce pan and cook on a medium heat until reduce to sticky.
Add lemon juice and set aside.
Clean the fish and pat dry. Stuff with the compote and wrap in the bacon.
Seal in a hot pan until bacon is crispy and then finish in the oven.
Place the shallots, the balsamic oil, sugar, and rosemary in a sauce pan and cook on a medium heat until reduce to sticky.
Add lemon juice and set aside.
Clean the fish and pat dry. Stuff with the compote and wrap in the bacon.
Seal in a hot pan until bacon is crispy and then finish in the oven.