Entreés

Please select an entreé from the alphabetical list.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Trout wrapped with Pancetta leek and wild mushroom stuffing

If you ever find yourself out camping and you land a trout this is a great recipe. You can leave out the stuffing and the fish will still be delicious. I suppose if you really know how to hunt mushrooms you could have a completely natural and completely delicious dinner around the campfire.

Ingredients

4 medium trout scaled and cleaned
8 thick slices pancetta (or cured bacon)
3 leeks white part only diced
1/2 medium yellow onion diced
1 cup mushrooms sliced (mix of seasonal or oyster mushrooms)
1 clove garlic finely diced
2 teaspoons mexican oregeno
2 tablespoons butter
4 tablespoons breadcrumbs

Procedure

The first task is to make the stuffing. Heat up a large saute pan over medium high heat and add the butter. Once the butter stops foaming add the leeks and onions. Saute the onions and leeks for about 2 minutes and then add the garlic and oregeno. Continue to saute over medium heat for a few more minutes then add the mushrooms. Continue cooking until the onions are soft. Turn off the heat and add the breadcrumbs mix throughly and remove the stuffing to a large bowl to cool.

Prepare the fish by rincing under cold water and patting the fish dry with a clean towel. Stuff the body cavity of each fish with a few spoonfuls of the mushroom stuffing. Fold the skin of the belly over the stuffing and hold it in place with the pancetta (or bacon) strips by snuggly wrapping the fish with them. If the fish's skin is dry the pancetta will stick to it pretty securely. If you find that its not holding together pin it in place with toothpicks.

Heat (or reheat) your large skillet to medium (medium high) heat and add the trout. The pancetta should sizzle as it hits the pan but do not allow the pancetta to smoke or fry rapidly. (If you see or hear large frequent snaps of fat, as opposed to light sizzling, turn the heat down. Remove the fish as necessary to keep it from over cooking.) Keep the fish on a single side for 5 minutes then flip the fish and fry it for an additional 5 minutes on the second side. You can tell the fish is done by pushing the times of a fork against the body of the fish (not on the pancetta) the skin should crack and you will be able to see between the flakes of the fish. The meet should look white and moist.