Chef Franck Bacquet's Idaho Trout, German style

Recipe from Chef Franck Bacquet from Restaurant Schnitzel Garten in Eagle

Ingredients
        . 1 tbsp olive oil
        . 2-3 slices bacon, cut into thin strips
        . ⅓ cup small diced onions
        . 2 cloves garlic, chopped
        . ¼ cup white wine (Riesling preferred)
        . 1 cup heavy cream
        . ½ cup of grounded parmesan cheese (Reggiano will be the best)
        . 3 oz baby spinach
        . Salt and pepper to taste
        . Fennel seed or anise liquor (Pastis, Ouzo)
        . ¼ cup sliced almonds
        . 2 trout fillet 

Equipment
        . medium size saute pan (prefer nonstick)
        . tong
        . pie pan, glass
        . wood spoon

Directions

Saute the bacon with onions and olive oil on medium-high heat to a perfect golden brown color

Add the white wine and reduce the sauce to ½ of the quantity.

Reduce the heat and add the cream. Mixed well with the wooden spoon.

Add the parmesan cheese garlic, fennel, salt and pepper.

Add the spinach, and mix well until combined.

Remove from heat. Your sauce is ready.

Lightly butter the pie form and place the trout fillet, skin down.

Salt and pepper the fish, then pour the sauce over the trout, keeping the spinach directly on the trout.

Sprinkle with parmesan cheese and sliced almonds.

Bake at 425 F for about 8 to 10 minutes.

The crust will be golden brown.

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