Ingredients:
4 portions trout fillets (6-8 oz. each)
bacon
2 Tbsp. onion, finely diced
1 Tbsp. butter
1/2 c. sliced mushrooms
1/2 c. chicken stock
1/4 tsp. black pepper
1 tsp. thyme
cornstarch or roux*
Cooking Instructions:
Finely dice the bacon and sauté until very crisp. Drain the fat and set the bacon on a paper towel. Sauté the onion in the butter for 2 to 3 minutes. Add mushrooms and sauté for an additional 2 to 3 minutes. Add chicken stock, pepper, and thyme, and bring to a boil. Thicken with cornstarch or roux to desired thickness. Add the bacon and simmer for 2 to 3 minutes. Sauté or boil the trout. Serving Suggestions:
Top with sauce and serve with rice or potatoes.
Additional Comments:
* Roux is melted butter mixed with flour to make a paste.
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