I made this recipe with salmon as I have bought trout a few times from my local store and it is always so full of bones even after filleting that I don’t really enjoy all the effort of picking the bones out. It worked very well with the salmon and we all loved the topping. I chose to make it as a topping for fillets rather than to stuff a whole fish and I loved the way it turned out. I served ours over asparagus sun-dried tomato and mushrooms drizzled with hollandaise and it was truly delicious meal. If you want to view the recipe please click here.

Ingredients

6 Slices white bread
1 Cup water
6 Ounces bacon (chopped)
1 Cup onion (chopped)
Salt (to taste)
Cayenne pepper (to taste)
1 Medium eggplant (diced)
2 Teaspoons garlic (minced)
1/4 Cup fresh herb (such as parsley, basil, tarragon & chervil, finely chopped)
2 Ounces parmigiano-reggiano cheese (grated)
1 (2-3 lb) Trout (cleaned) Or fillets as stated earlier I used salmon
1 Cup dry white wine
1 Lemon, juice of (may sub lime)
Extra-virgin olive oil
1 tablespoon fresh parsley (finely chopped)

Method

1. Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.

2. In a large skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.

3. Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.

4. Remove the bread from the water & squeeze out all the water.

5. Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.

6. Preheat grill & season trout w/salt & cayenne.

7. Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.

8. Place the trout on the grill over a low flame & cook 25-30 min or till flaky.

9. Remove from the grill, squeeze lemon or lime juice over the trout & serve on a large platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.

All photos taken by me unless otherwise stated.