Brook Trout Bacon Spinach Salad And Bacon Balsamic Vinaigrette Recipe

• 6 ounce Double-smoked slab bacon skin removed cut in 1/2-inch dice Salt
• 1/4 c. Extra-virgin extra virgin olive oil
• 1/4 c. Good balsamic vinegar at least least 5 years old
• 1/4 c. Toasted pine nuts
• 6 ounce Baby spinach well rinsed and dry
• 4 x Brook trout(8-oz) filleted and butterflied Freshly grnd black pepper
• 3 Tbsp. Canola oil

1. 1.
2. Blanch bacon, by placing in saucepan and covering with cool water.
3. Add in 1 tsp.
4. salt, bring to boil and drain.
5. Pat dry on paper towel.
6. 2.
7. Heat extra virgin olive oil in medium skillet.
8. Add in bacon and cook over medium heat till crisp, about 10 min.
9. Drain bacon, reserving oil, and set aside.
10. 3.
11. Mix bacon oil with vinegar in small saucepan.
12. Stir in pine nuts.
13. Place spinach in large bowl.
14. 4.
15. Preheat oven to 450 degrees.
16. Line jellyroll pan or possibly similar baking sheet large sufficient to hold all trout with foil.
17. 5.
18. Season inside of fish with salt and pepper.
19. Season skin with salt.
20. Heat 1 Tbsp.
21. canola oil in heavy nonstick skillet large sufficient to hold one trout.
22. Add in trout and sear over high heat a couple of min, till just starting to brown around edges.
23. Place on baking sheet.
24. Repeat with remaining trout, adding oil as needed.
25. 6.
26. Place baking sheet in oven and cook about 6 min, till fish is just cooked at the thickest part.
27. 7.
28. While trout is cooking, bring dressing just to a simmer.
29. Pour half dressing over spinach, add in bacon and toss.
30. Season with salt and pepper.
31. 8.
32. When trout are done, place skin side down, on 4 hot dinner plates.
33. Drizzle with remaining dressing, top each portion with spinach salad and serve.
34. Time required: 1 1/4 hrs
35. Original Title: BROOK TROUT WITH BACON-SPINACH SALAD IN BACON BALSAMIC VINAIGRETTE
36. In This Article But That Bacon to Bring Home A Buyer's Guide Recipe: Brook Trout With Bacon-Spinach Salad in Bacon-Balsamic Vinaigrette Recipe: Bacon-Baked Clams Recipe: Bacon-Potato Cake

bacon, extravirgin extra virgin olive oil, balsamic vinegar, nuts, black pepper, canola oil

Taken from cookeatshare.com/recipes/brook-trout-bacon-spinach-salad-and-bacon-balsamic-vinaigrette-93512 (may not work)