Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 3/4 c. Balsamic vinegar
- 1 1/2 c. Water
- 2 lrg Onions, sliced thin (about 4 c.)
- 1/3 c. Sugar
- 4 tsp Minced fresh rosemary leaves plus 12 sprigs
- 2 c. Low-salt chicken broth
- 1 c. Heavy cream Six, (10-oz) trout, cleaned, leaving heads and tails intact
- 24 slc Bacon, (about 1 1/2 pounds)
- 1 Tbsp. Extra virgin olive oil
Direcciones
- In a heavy saucepan boil vinegar, water, onions, sugar, and 2 tsp. minced rosemary, stirring occasionally, 7 min, or possibly till onions are slightly softened. Remove pan from heat and let stand 15 min. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cold.
- Boil reserved cooking liquid with remaining 2 tsp. minced rosemary till reduced to about 3/4 c.. Add in broth and boil liquid till reduced to about 1 1/2 c.. Stir in cream and boil sauce till reduced to about 2 c.. Reserve sauce in pan.
- Preheat oven to 450F. and lightly oil a large shallow baking pan.
- Rinse trout under cool water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper.
- Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
- In a 12-inch heavy skillet heat oil over moderately high heat till warm but not smoking and brown trout, 2 at a time, till bacon is completely browned, about 5 min, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 min, or possibly till cooked through.
- Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep hot.
- Divide sauce among 6 plates and top with trout.
- Serves 6.
