Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
3 tblsp plain (all-purpose) flour
4 trout fillets, about 225g (8oz) each, cleaned, gutted and skinned
12 slices of smoked streaky (fatty) bacon
salt and black pepper
2 tblsp oil
150 g (1 stick) butter
4 tblsp flaked (slivered) almonds (optional)
2 tblsp roughly chopped tarragon
juice of 1 lemon
Lightly flour the trout and wrap each in 3 slices of streaky bacon, then season with salt and black pepper.
Drizzle the oil in a frying pan on a moderate to high heat. Place the trout on the pan and caramelize the bacon for 2 minutes on each side, then reduce the heat.
Add 100g (1 stick) of the butter and leave the trout to cook on a low heat with the butter foaming for about 5 minutes on each side.
Transfer the fish to a warmed plate, and pat dry to remove the excess of butter.
Add the remaining butter to the pan and allow it to foam, then add the almonds, if liked, and coat in the butter. Sprinkle with some tarragon and deglaze the pan with the lemon juice. Spoon the flavoured almonds over the trout and serve immediately.