Bacon Artichoke Rainbow Trout with Toasted Hazelnuts and Mint - Riverence Provisions
Bacon Artichoke Rainbow Trout with Toasted Hazelnuts and Mint INGREDIENTS - 4 Riverence Rainbow Trout fillets - ½ cup sliced hazelnuts - 1 small bunch fresh
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riverence.com.
Ingredients
- 4 Riverence Rainbow Trout fillets
- ½ cup sliced hazelnuts
- 1 small bunch fresh mint leaves, coarsely chopped
- 1 cup bread crumbs
- Zest and juice of 2 lemons
- 1 clove garlic, peeled and finely chopped
- 12 marinated artichoke hearts, drained and sliced
- Olive oil
- Salt
- Freshly ground black pepper
- 4 strips of thin sliced hickory smoked bacon
- 1 small handful fresh thyme, leaves picked
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