Chef Christopher from The Collins Small Batch Kitchen shares a recipe for a delicious dinner plate.
• 2 whole trout
• 2 teaspoons of kosher salt
• cracked pepper
• 1 lemon
• 1 teaspoon of rosemary
• 1 pound of boiled baby potatoes, cooled and smashed
• 3 teaspoons of bacon butter
• 1 tablespoon of olive oil
• 4 sprigs thyme
• 3 cloves garlic
Add skillet to grill several minutes before cooking in order to preheat.
Slice 2 lines into each side of the fish and season liberally with olive oil, salt,
rosemary and pepper.
Place 2 lemon wheels into the cavity of each fish
Place trout in skillet over medium high heat and cook for 2-3 minutes.
Flip trout and move to the side of the skillet.
Add bacon fat, thyme, garlic and potatoes empty side of the skillet.
Cook trout and potatoes for 3-4 minutes or until trout is cooked through and
potatoes a crispy golden brown.
Spoon any herb, garlic fat over potatoes.
Squeeze remaining lemon over trout.