2086. CORNMEAL-CRUSTED RAINBOW TROUT with CHEDDAR-BACON SPOON BREAD and BACON-CABERNET VINEGAR-WILTED GREENS

serves four


4 each de-boned rainbow trout fillets
cornmeal mixture for dusting (recipe below)
1 ounce canola oil

Cornmeal mixture: (mix all together)
1 cup cornmeal
1/2 bunch thyme, chopped
1/4 cup corn starch
1 tablespoon paprika
1 tablespoon Old Bay seasoning
1 teaspoon salt

Cheddar-Bacon Spoon bread
1/2 lb. bacon, small dice
2 cups sharp cheddar, grated
6 ounces cornmeal
10 ounces cold water
2 ounces butter
2 each garlic cloves, minced
2 teaspoons salt
1 cup milk
4 each egg yolks
4 each egg whites

Dredge the fish in the cornmeal mixture. Heat the oil in a sauté pan and pan fry the trout until golden brown on each side and cooked through.

Render bacon in a small pan until brown and semi-crunchy. Stir cornmeal into cold water in a sauce pan. Cook over medium heat and bring to a bubbling boil, stirring constantly. When it is thick about 60 seconds, remove from heat. Stir in the cheese, butter, garlic and salt. When the cheese is melted pour in the milk and combine. Stir in egg yolks and bacon bits. Beat egg whites to stiff peaks and fold into the cornmeal mixture in three occasions. Pour mixture into a parchment paper-lined and well-greased pan. Bake for one hour at 325, it is done when you insert a wooden skewer and it comes out clean

Bacon Cabernet Vinegar Wilted Greens
1/2 pound bacon, rendered
1/4 cup red wine vinegar
2 bunches Swiss chard, washed and chopped
salt and pepper to taste

Wilt the Swiss chard in a sauté pan and deglaze with the vinegar and bacon. Add salt and pepper to taste.


bacon recipe courtesy of: California Cafe, Los Gatos & Palo Alto, California/Lone Tree, Colorado