Whole Roasted Trout With Roasted Shallot And Pancetta Vinaigrette
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
110 g
Pancetta (diced)1 cup
Sherry Vinegar2 cups
Vegetable Stock1
Salt30 g
Olive (extra virgin)30 g
Olive Oil30 g
Parsley (minced)30 g
Thyme (minced)Directions:
1
For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium high heat saute pancetta until golden brown or until the fat is rendered
2
Remove pancetta from pan and set aside
3
Saute shallots and garlic until golden brown
4
Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4
5
Salt and pepper to taste, add olive oil and reserved pancetta
6
Reserve
7
For the Trout: Preheat a medium nonstick saute pan on medium high heat, with 1-ounce olive oil
8
Place trout skin side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes
9
In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste
10
To assemble, place vegetables on a oval plate if you have one or a round one
11
Then lay the trout over the vegetables, heat shallot sauce and pour over fish