2 large or 4 small medium size boneless rainbow trout fillets
salt and pepper for seasoning trout
8 slices bacon
1 1/2 pounds baby potatoes
1/3 cup chopped fresh parsley
1/3 cup thinly sliced green onion
4 tablespoons apple cider vinegar
2 tablespoons vegetable oil
black pepper to taste
for the glaze:
approx. 1/4 cup honey
approx. 1/4 cup Dijon mustard
Get 1 1/2 pounds of baby potatoes going in a pot of water on the stovetop and also crisp up 8 slices of bacon.
While you're keeping your eye on the potatoes and bacon, rough chop about 1/3 cup fresh parsley and thinly slice an equal amount of green onion and then make the glaze by combining equal parts Dijon mustard and honey.
Drain the bacon on paper towels when it's nice and crisp and, when the potatoes are cooked through, drain those really well and use a potato masher to lightly crush them and then add 3-4 tablespoons apple cider vinegar and a couple tablespoons vegetable oil, add a good crack of black pepper, add the chopped parsley and sliced green onion, crumble and add the crispy bacon and toss to combine.
Pour off most, but not all of the rendered bacon fat, and turn the heat to medium high underneath the pan.
Halve the trout fillets (if you're using two large fillets...otherwise cook the four smaller individual fillets) season them with salt and pepper and place them into the pan flesh side down.
Let those cook along for a couple of minutes on the first side and let them finish cooking through on the second side.
Then spoon a generous amount of the honey mustard over the top.
Serve alongside the potato salad with more honey mustard over the top of everything if you like.
This same technique works with salmon, chicken or pork. The cooking times will be different though.