Recipe courtesy of Jason Knibb

Whole Roasted Trout with Roasted Shallot and Pancetta Vinaigrette

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  • Level: Easy
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4 ounces pancetta, diced

1 1/2 shallots, sliced

1 garlic clove, sliced

1 cup sherry vinegar

2 cups vegetable stock

Salt and pepper, to taste

1-ounce extra virgin olive


1-ounce olive oil

4 whole trout, deboned and scaled

8 each baby carrots, peeled and blanched

8 each baby zucchini, blanched

8 each baby patty pan squash, blanched

8 each roasted shallots, roasted and peeled

4 each red potatoes, boiled and quartered

1-ounce parsley, minced

1-ounce thyme, minced

Salt and pepper, to taste

Roasted shallot and pancetta vinaigrette (recipe above)


  1. For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium high heat saute pancetta until golden brown or until the fat is rendered. Remove pancetta from pan and set aside. Saute shallots and garlic until golden brown. Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4. Salt and pepper to taste, add olive oil and reserved pancetta. Reserve. For the Trout: Preheat a medium nonstick saute pan on medium high heat, with 1-ounce olive oil. Place trout skin side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes. In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste. To assemble, place vegetables on a oval plate if you have one or a round one. Then lay the trout over the vegetables, heat shallot sauce and pour over fish.