4 fresh trout fillets
1 tablespoon Olive oil
6 slices bacon cut across in 1/2 inch slices
2 ears of fresh corn roasted in husk
1 shallot diced
1 red pepper diced
2 Fresh thyme sprigs
1 tablespoon unsalted butter
Optional- diced cooked sweet potato or red
1. Fillet trout and check for bones, pat dry and
season with salt and pepper.
2. Sear in large cast iron skillet on both flesh
and skin side until cooked through.
3. . For Relish: In medium sauté pan render
bacon. Add shallots and caramelize.
4. Add red peppers and toss then add thyme and