Bacon-wrapped trout with oyster stuffing and cucumber chutney

Bacon-wrapped trout with oyster stuffing and cucumber chutney

By
From
Fish Kitchen
Serves
2
Photographer
David Loftus

Fresh trout – typically served with almonds, green beans and brown butter – was the 70s restaurant scene staple menu headliner. It is often overlooked these days but an oyster stuffing works brilliantly with it, especially when the fish is wrapped in bacon. I like to think this dish helps out the uncool trout.

Ingredients

Quantity Ingredient
2 trout, scaled, gutted and rinsed
16 rashers smoked streaky bacon or pancetta
olive oil, for cooking
cornish sea salt
freshly ground black pepper

Stuffing

Quantity Ingredient
12 live pacific oysters
75g unsalted butter
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
100g breadcrumbs
1 lemon, finely zested and juiced
1 1/2 tablespoons chervil leaves, chopped
1 1/2 tablespoons dill leaves, chopped

Cucumber chutney

Quantity Ingredient
1 cucumber
1/2 green chilli, deseeded and chopped
1 shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
50ml white wine vinegar
50g caster sugar
1 teaspoon mustard seeds
1 1/2 tablespoons chervil leaves, chopped
1 1/2 tablespoons dill leaves, chopped

Method

  1. Heat your oven to 200°C. For the stuffing, open the oysters and strain their juice through a muslin-lined sieve into a bowl.
  2. Chop the oysters and add them to the bowl. Heat a small pan over a medium heat and add the butter. When it is bubbling, add the shallots and garlic and cook for 1 minute, without colouring. Tip into a bowl and let cool slightly. Mix in the breadcrumbs, lemon zest, chopped herbs, oysters and their juice. Season with salt and pepper to taste.
  3. Lay half of the bacon rashers, side by side, on a work surface to form a sheet and place one trout, skin side down, across them. Repeat with the remaining bacon and trout. Season the fish with salt and pepper. Divide the stuffing equally between them, then fold back to their natural shape, enclosing the stuffing, and wrap the bacon around them. Place the trout join side down on one or two baking trays. Drizzle with a little olive oil and bake in the oven for about 20 minutes until cooked through.
  4. While the fish is in the oven, make the chutney. Grate the cucumber into a bowl, then take it out and squeeze it in your hands to remove excess water. Put the cucumber back into the bowl and add the chilli, shallot and garlic. Heat the wine vinegar, sugar and mustard seeds in a small pan to dissolve the sugar, then pour over the cucumber mixture. Let cool slightly, then add the chopped herbs and season with salt and pepper to taste.
  5. When the fish are cooked, lift them onto warm plates. Serve the cucumber chutney on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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