This traditional Welsh recipe offers a comforting and elegant main course that highlights the natural flavors of fresh trout. The fish is gently baked on a bed of fat bacon, which renders down to keep the flesh moist and infuse it with a subtle smoky richness. The dish is crowned with a velvety mushroom sauce made from a classic butter-and-flour roux, enriched with milk and tender sliced mushrooms. It strikes a perfect balance between the delicate sweetness of the trout and the earthy, savory notes of the bacon and mushrooms. Ideal for a hearty family dinner or a special weekend meal, this dish requires minimal prep but delivers restaurant-quality results. Serve with boiled potatoes or crusty bread to soak up the delicious sauce.
Teifi Trout & Bacon
Description
This traditional Welsh recipe offers a comforting and elegant main course that highlights the natural flavors of fresh trout. The fish is gently baked on a bed of fat bacon, which renders down to keep the flesh moist and infuse it with a subtle smoky richness. The dish is crowned with a velvety mushroom sauce made from a classic butter-and-flour roux, enriched with milk and tender sliced mushrooms. It strikes a perfect balance between the delicate sweetness of the trout and the earthy, savory notes of the bacon and mushrooms. Ideal for a hearty family dinner or a special weekend meal, this dish requires minimal prep but delivers restaurant-quality results. Serve with boiled potatoes or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Preheat the oven to 375&# 194;°F (191ðC) (Gas Mark 5).
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Line an ovenproof pie dish with slices of fat bacon.
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Wipe and clean the trout thoroughly, then place them on top of the bacon lining.
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Season the trout with salt and pepper to taste.
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Cover the dish and bake in the preheated oven for 30-40 minutes, or until the fish is cooked through.
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While the fish bakes, prepare the sauce: cut off the stalks of the mushrooms, wash them, and remove the skins.
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Fry the mushrooms gently in 1 oz of butter until tender.
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Drain the mushrooms and slice them thinly.
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Heat the remaining butter in a saucepan over medium heat.
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Add the flour to the melted butter and stir continuously with a wooden spoon to make a smooth roux.
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Gradually add the cold milk, stirring constantly to prevent lumps, and bring the mixture to a boil.
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Stir in the sliced mushrooms and continue to heat until the sauce thickens smoothly.
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Once the trout is cooked, pour the hot mushroom sauce over the fish and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 227.5kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 4.5g23%
- Cholesterol 41.6mg14%
- Sodium 509.2mg22%
- Total Carbohydrate 0.4g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 21.5g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers should be cooled and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
Substitutions: If fresh trout is unavailable, other firm white fish like sea bass or cod can be used. Streaky bacon works best for lining the dish.
Tip: Ensure the milk is cold when adding it to the roux to help create a smooth sauce without lumps. Stir vigorously until the sauce boils and thickens.
Safety: Ensure the fish is fully cooked before serving. The internal temperature should reach 145ðF (63ðC).
Variations: Add a splash of white wine to the sauce for extra depth of flavor, or include chopped parsley for freshness.
