Steamed Mountain-Style Trout Fillets

Name: Steamed Mountain-Style Trout Fillets
Cuisine: France
Ingredients: 12 light green escarole leaves, blanched in boiling salted water 1 minute and cooled completely; 6 tablespoons chopped fresh chervil leaves; Large bouquet garni; 12 light green escarole leaves, blanched in boiling salted water 1 minute and cooled completely; Salt; 12 boneless trout fillets; 3 tablespoons peeled and coarsely chopped hazelnuts; Pepper from the mill; 1 pound thin-sliced bacon; 2 tablespoons wine vinegar of your choice; 1 shallot, very finely chopped; 2 cloves garlic, coarsely chopped; 1 medium-size yellow onion, coarsely chopped; ½ pound baby frisée salad leaves; ¼ cup hazelnut, walnut, or corn oil; ¼ cup hazelnut, walnut, or corn oil; ¼ cup hazelnut, walnut, or corn oil; 12 nasturtium leaves and flowers (optional only if not available); 12 nasturtium leaves and flowers (optional only if not available)

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A good recipe for those wonderful Rocky Mountain trout fillets. This can be served either as a light dinner course or a first course for a more substantial company dinner.

Ingredients

1 pound thin-sliced bacon
12 boneless trout fillets
Salt
Pepper

Europe
France
Dinner
Starter
Gluten-free

Method

Render the bacon slices slowly until crisp in a large skillet. Pat them dry of all fat and crumble into small pieces.

Pat the trout fillets dry with a wad of paper towels lightly impregnated with a bit of oil. Salt and pepper them. Mix together 3 tablespoons of the crumbled bacon, the chopped hazelnuts, and ¼ cup of the chopped chervil. Sprinkle an equal amount of the mixture over what