Because everything is made better with bacon, we threw some in our Brussels sprouts. Because a tender fish deserves a sweet companion, we threw some honey into the mix. Because every good chef’s a bit of a nut, Timmy Malloy tossed in a dash of pistachios. Fielding the produce from the Farmer’s Market, and culling the local catch, Malloy cultivates the savory, sweet, and salty of the land and sea. He’s created a dish not dominant in any one flavor, but one that celebrates the combined efforts of all its parts. And, in less than 20 minutes, this culinary concoction can be on the table, steaming, ready to be devoured.
Trout, Brussels Sprouts, Bacon, and Pistachios
1/2 pound trout
6-8 Brussels sprouts, halved
1/4 pound roasted and lightly salted pistachios
3 slices thick cut bacon
1 small shallot, thinly sliced
1 teaspoon buckwheat honey (bitter honey is preferred)
1 tablespoon butter
Salt and pepper
1. Preheat oven to 400 degrees Fahrenheit. 2. Heat oil in a pan on high heat. Add bacon, turn heat to medium, and render. 3. Add in Brussels sprouts, cut side down (so they lay flat). Season with salt and pepper. 4. Cook for 1-2 minutes, then move to oven for 5-7 minutes. 5. Heat oil in a new pan on high heat. Season trout with salt and pepper. 6. When pan is hot, add fish. The fish will seize up, so press gently with a spatula to relax the fish. Turn down heat to medium low heat and fry for 1-3 minutes. 7. Add butter to the pan and baste the fish in the butter (use a spoon and flip the melted butter over the fish) for 30 seconds. Then, flip the fish for a quick “kiss” on the non-skin side. 8. Remove fish and place on paper towel to remove excess grease. Add shallot to remaining butter and cook briefly. 9. Toss shallot, Brussels sprouts, and bacon with honey in a medium bowl. 10. Plate and garnish with pistachios and watercress (optional).