Wednesday, August 25, 2010

Mushroom and Bacon Dressed Trout

Let me just start by saying that I LOVED this week's recipe. I would eat a whole bowl of this stuffing by itself, it was so delicious!

I didn't use a whole trout--mostly because my husband is picky and doesn't eat fish...or mushrooms...or this meal was out for him, and a whole trout was a bit much just for me. So I bought a small filet that was on sale this week.

I started by cooking up a couple of pieces of local applewood smoked bacon (yum!). Then I drained some of the fat from the pan and put the onion in to saute in the rest. Once they cooked down, I added the mushroom. I used a portabello cap because I already had them and they are some of my favorites. Then I deviated from the recipe--I didn't have green onion, so instead I added a bit of baby spinach (for some green) with the bacon and then threw in my bread crumbs. Since I didn't have bread either, I used toasted organic wheat english muffin instead to make the breading.

Then I poured the stuffing over the top of my filet and folded up the edges of the tin foil to keep everything inside.
I popped it into the oven for fifteen minutes, steamed some green beans, and served it all up with some homemade corn chowder that I cooked in the crockpot. It was a perfect meal for a rainy day--and a great last day of summer meal for me, since I start back to school tomorrow!


  1. Sorry that your DH wouldn't eat this one. He doesn't know what he's missing.

  2. Wow that trout sounds really good. Did you make the corn chowder? If so can that be a recipe to post. I love corn chowder.