Baked Fresh Rainbow Trout with Brussels sprouts and Bacon

 Serves 2

 For the Brussels Sprouts

 1 pound Brussels

¼ pound bacon, diced

 1 cup sliced Shitake Mushrooms

1 small red onion, peeled and sliced

Kosher salt and freshly ground black pepper

 Rinse the Brussels sprouts with cold water. Peel and discard the outer layer of the Brussels sprouts and then slice them in half. Bring 3 quarts of water to a boils and then turn down the heat to a simmer. Prepare a pot of ice water to shock the Brussels sprouts. Place the Brussels sprouts into the simmering water a cook until they are soft, about 10-15 minutes. Remove them from the pot and place in the ice bath to cool. When cool drain them in a colander, set aside.

 Place the bacon in a cast iron skillet and cook over medium heat until crisp. Add the shitake mushrooms and the sliced onion and cook while stirring for 5-6 minutes. Add the Brussels sprouts and cook until they are heated throughout. Season with salt and pepper, set aside and cover to keep warm.

 For the Rainbow Trout

 2 Rainbow Trout, about 1 pound each

1 lemon

2 Tablespoons olive oil

1 small bunch thyme

Kosher salt and freshly ground black pepper

 Drizzle the trout with the olive oil and then season inside and out with the salt and pepper.

Place the trout and a roasting pan. Preheat the oven to high.

Slice the lemon and place on top of the trout along with the fresh thyme. Bake the trout for 10-15 minutes or until the flesh looks opaque. Spoon the Brussels sprouts on to a serving dish. Place the trout on top and drizzle with the almond brown butter.

  Almond Brown Butter

 ¼ pound room temperature oven

¼ cup sliced blanched almonds, toasted

½ a lemon

 Heat a skillet over medium high heat. Slice the butter and place in the preheated pan. Swirl the pan until the milk solids begin to brown and foam, about 2-3 minutes. Squeeze the lemon into the butter and add the almonds. Pour the brown butter over the trout and Brussels sprouts. Serve.