Trout with Pancetta and Rosemary
Trout with Pancetta and Rosemary
Makes 4 servings
4 whole trout (3/4 to 1 pound each)
1 1/2 tablespoons minced fresh rosemary, or 1/2 teaspoon dried
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 pound pancetta
1 to 2 teaspoons olive oil
1 cup minced onion
1 clove garlic, minced
1/3 cup balsamic vinegar
1 1/3 cups low-sodium chicken broth
Place the trout on a work space and open up the cavity of the fish, sprinkle in half the rosemary, season with 1/2 teaspoon of salt, and half the pepper. Then with the round pieces of pancetta, wrap each trout. Use 2 to 3 pieces along the top of the fish and 1 piece to seal the belly. Gently press the pancetta onto the fish. The fish should only be partially covered by the pancetta. Do not be concerned if the pancetta doesn’t cover the whole fish, it will secure itself to the fish as it cooks.
Heat a large skillet that will accommodate all the fish in one layer or use 2 skillets. Add the olive oil to the pan. Place the fish in the pan and cook over moderate heat for 4 to 6 minutes per side, until the pancetta is crisp and brown and the fish is cooked. Remove from the pan and hold on a warm platter while you make the sauce.
Add the onion, garlic, and remaining rosemary to the pan and cook for 1 minute. Add the vinegar to the pan and scrape up any browned bits off the bottom of the pan with a wooden spoon. Cook over high heat and reduce the vinegar to a glaze. Add the chicken broth and reduce to thicken slightly. Season to taste with the remaining salt and pepper. Spoon the sauce over the fish and serve.
Makes 4 servings
4 whole trout (3/4 to 1 pound each)
1 1/2 tablespoons minced fresh rosemary, or 1/2 teaspoon dried
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 pound pancetta
1 to 2 teaspoons olive oil
1 cup minced onion
1 clove garlic, minced
1/3 cup balsamic vinegar
1 1/3 cups low-sodium chicken broth
Place the trout on a work space and open up the cavity of the fish, sprinkle in half the rosemary, season with 1/2 teaspoon of salt, and half the pepper. Then with the round pieces of pancetta, wrap each trout. Use 2 to 3 pieces along the top of the fish and 1 piece to seal the belly. Gently press the pancetta onto the fish. The fish should only be partially covered by the pancetta. Do not be concerned if the pancetta doesn’t cover the whole fish, it will secure itself to the fish as it cooks.
Heat a large skillet that will accommodate all the fish in one layer or use 2 skillets. Add the olive oil to the pan. Place the fish in the pan and cook over moderate heat for 4 to 6 minutes per side, until the pancetta is crisp and brown and the fish is cooked. Remove from the pan and hold on a warm platter while you make the sauce.
Add the onion, garlic, and remaining rosemary to the pan and cook for 1 minute. Add the vinegar to the pan and scrape up any browned bits off the bottom of the pan with a wooden spoon. Cook over high heat and reduce the vinegar to a glaze. Add the chicken broth and reduce to thicken slightly. Season to taste with the remaining salt and pepper. Spoon the sauce over the fish and serve.
