The most flavorful and delectable steak you can imagine will be produced by this recipe.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 skin-on trout, boned
- 2 onions, finely chopped, divided
- 1 (12 fluid ounce) bottle light-colored beer
- 1 lemon, sliced
- ¼ pound salt pork, cubed
- 2 tablespoons butter
- 3 stalks celery, diced
- 2 (14.5 ounce) cans chicken stock
- 2 potatoes, cubed
- salt and ground black pepper to taste
- 2 cups heavy whipping cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
Instructions
- Place trout, 1 onion, beer, and lemon in a heavy bottomed pot. Bring to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer, onion, and lemon.
- Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings and drain salt pork on paper towels.
- Melt butter in the skillet. Add remaining onion and celery; saute until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
- Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.
- Bacon may be substituted for the salt pork.
- Nutrition data for this recipe includes the full amount of beer. The actual amount of beer consumed will vary.
Nutrition Facts
| Calories | 753 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 225 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 28 g |
| Sodium | 841 mg |
| Sugars | 5 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I like to use this recipe to use up seafood in our freezer. I just made this with trout, clams, and mussels, and it was awesome!
Very good! I used half and half instead of full cream which made it a bit thinner. I also substituted thick cut bacon for salt pork. I will definitely make this again!