Whole Roasted Trout With Roasted Shallot Vinaigrette

Recipe Ingredients

		Shallot Pancetta Vinaigrette
4 oz	113g	Pancetta - diced
1 1/2		Shallots - sliced
1		Garlic clove - sliced
1 cup	237ml	Sherry vinegar
2 cups	474ml	Vegetable stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1 oz	28g	Extra-virgin olive oil
		Trout
1 oz	28g	Olive oil
4		Trout - deboned and scaled
8		Baby carrots - peeled and blanched
8		Baby zucchini - blanched
8		Baby patty pan squash - blanched
8		Shallots - roasted and peeled
4		Red potatoes - boiled and quartered
1 oz	28g	Parsley - minced
1 oz	28g	Thyme - minced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium-high heat saute pancetta until golden brown or until the fat is rendered. Remove pancetta from pan and set aside.

Saute shallots and garlic until golden brown. Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4. Salt and pepper to taste, add olive oil and reserved pancetta. Reserve.

For the Trout: Preheat a medium nonstick saute pan on medium-high heat, with 1 ounce olive oil. Place trout skin-side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes.

In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste.

To assemble, place vegetables on a oval plate if you have one or a round one. Then lay the trout over the vegetables, heat shallot sauce and pour over fish.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0085) - from - the TV FOOD NETWORK

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