Rainbow Trout Fillets in White Wine Sauce
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Fishing is one of those things that I never imagined liking as much as I do now. My Dad would take my three sisters and me fishing at the lake by our house when we were small. We’d cram into a tiny rowboat and my dad would try to enjoy the peace and quiet of the outdoors, while we’d fidget about and try to keep the boat as still as possible. You can imagine how well that went. At least now I can look back on it and laugh, realizing how truly silly we all must have looked; getting the line caught in each other’s hair, or tangling it on a submerged log.
I can thank my Dad for introducing me to summer fishing, but it was my husband that first brought me out ice fishing. I don’t know exactly when I started to enjoy being outdoors in the winter, but I can thank him for pushing me out of my comfort zone and taking us on adventures in the snow. Last year our kids learned how to use their first jigging rods, and I caught my first trout ice fishing. I can honestly say that I haven’t enjoyed one trout that I’ve cooked until this one. I’ve always struggled with deboning and seasoning them, but I was determined to create a dish that I loved like all of the other dishes I cook over the summer with sunfish and crappie. I hope you enjoy it as much as I did.
Check out episode 219 of the Wild Fish and Game podcast, Ice Fishing in Pajamas to learn more about ice fishing.
Serving Size: 4
Time to make: 60 minutes
Also works with: Salmon, lake trout
Serve with: Serve with blackened string beans and mushrooms over rice or on top a bed of garlic buttered noodles. Sprinkle remaining bacon on top and dig in.
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Rainbow Trout Fillets in White Wine Sauce
Course: Fishing, Wild Recipes4
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
½ lb bacon, diced
1 medium shallot, diced
2 cloves of garlic, finely chopped
4 tablespoons salted butter
2 tablespoons all-purpose flour
1 cup Pinot Grigio Wine
Pinch of lemon zest
½ cup water
¼ cup non-pareil capers
¼ cup Pecorino Romano cheese-finely grated
Juice of half of one medium sized lemon
4 trout fillets
Preparation
- Cook bacon until crisp and set aside, leaving bacon drippings in pan.
- Over medium heat, sauté shallots, garlic, and 2 tbsp butter for 1-2 minutes until kitchen smells divine.
- Add the all-purpose flour and whisk to create roux.
- Pour in white wine and whisk until all lumps are gone and the mixture turns into a sauce.
- Add lemon zest and lower temperature to simmer.
- Slowly stir in remaining 2 tbsp of butter and ½ c water. Sauce will begin to bubble.
- Mix in half of the crispy bacon and the capers.
- Let sauce cook for 5-10 minutes.
- Mix in the Pecorino cheese and lemon juice.
- Lay trout fillets skin down in the sauce and simmer 10 more minutes.
- Sprinkle with more Pecorino cheese and the other half of the bacon bits to garnish. Enjoy!
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