I often replace the chicken brother with Campbell''s Condensed Chicken Soup. Originally by accident, but it tastes great. Actually, using condensed chicken soup is an even better idea!
If reducing the quantity, keep all the ingredients the same amount EXCEPT the trout and bacon. Otherwise it''s impossible to make.
In a heavy saucepan boil vinegar, water, onions, sugar, and half the chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes, if needbe ice it to cool it.. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
Boil reserved cooking liquid with remaining half chopped rosemary until reduced to about 3/4 cup in the induction kenwood. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in Thermomix. This should all be done on a Kenwood/Thermomix.
Preheat oven to 450F (230C, 210C). and lightly oil a large shallow baking pan.
Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper.
Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
Use the Transgluaminase to glue the bacon in place, then sous vide on full to hold trhe package toether whilst it sticks.
In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 2 minutes each side, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. This is impossible unless you use a non-stick pan.
Top each trout with 2 rosemary sprigs and bake in middle of oven 15-16 minutes, or until cooked through. Place a temperature sensor in each.
Meanwhile, pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
Divide sauce among 6 plates and top with trout.
Read More http://www.epicurious.com/recipes/food/views/Bacon-Wrapped-Trout-Stuffed-with-Balsamic-Onion-Compote-in-Rosemary-Cream-Sauce-10049#ixzz0zxb3d3y7
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 465 (77%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 76.2mg||23 %|
|Sodium 939.7mg||32 %|
|Potassium 378.9mg||10 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 18g|
|Protein 14g||20 %|
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Calories per serving: 602
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