AMANDA•FREITAG | recipes | Bacon Wrapped New York Trout with Brussels Sprouts and Mustard Sauce

Have I mentioned how much I love Amanda Freitag? She is AMAZING!

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AMANDA•FREITAG | recipes | Bacon Wrapped New York Trout with Brussels Sprouts and Mustard Sauce: "Bacon Wrapped New York Trout with Brussels Sprouts and Mustard Sauce
Ingredients: Trout

Directions: Trout

2 Filets Trout
½ lb. Bacon
2 c. Brussels Sprouts
Olive oil
1 Bunch Italian Parsley
Salt and pepper



1. Slice half of the bacon thinly and lay three slices shingled together on a cutting board.

2. Lay the filet of trout over the bacon and roll the bacon around the fish until the bacon ends meet and seal and the Trout is wearing a bacon 'belt' so to speak, Repeat with the other filet.

3. Dice the remaining bacon into ½ inch lardons and render the bacon in a hot skillet until the fat comes out and the bacon is cooked.

4. Add in the Brussels sprouts and coat them with the bacon and the bacon fat giving the sprouts a little bit of color and then add ½ cup of water to finish the cooking.

5. Approximately 5-7minutes over medium heat.

6. In another pan(or in the broiler, or on a grill) cook the trout until the bacon is crispy and the trout is just cooked through.

7. Place the trout filet onto a bed of mustard cream sauce and then top the Trout with the braised Brussels sprouts and some fresh parsley leaves and serve.

Ingredients: Sauce

Directions: Sauce

1 c. White Wine
2 Shallots
2 c. Heavy Cream
1/3 c. Dijon Mustard
2 tbsp. Grainy Mustard



1. Simmer shallots and white wine in pot until dry.

2. Add heavy cream and reduce by half.

3. Strain out the shallots and but cream back into pot on low heat.

4. Add mustard and whisk until smooth.

5. Simmer for 5 minutes.

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