The Next Iron Chef Week: Amanda Freitag

The new season of The Next Iron Chef kicks off this week! On it, 10 world-class chefs will battle it out for a place in kitchen stadium. But, before they do that, they're going to have to make it through the gaunlet in PIX Kitchen!

Each day this week we're featuring a local chef from the show, and today we have Executive Chef Amanda Freitag, of The Harrison. Her "secret ingredient" is bacon and she's making Bacon Wrapped NY Trout with Brussel Sprouts and Mustard Sauce.

Since her arrival in 2007, The Harrison has received numerous accolades from local and national media, including a two-star review from The New York Times, as well as features in Time Out New York, New York Magazine and Forbes Life. Freitag recently battled Bobby Flay on Iron Chef America and is a recurring judge on Chopped.

The Next Iron Chef premieres October 4 at 9pm on the Food Network. For more information, visit www.foodnetwork.com.

Bacon Wrapped New York Trout
Ingredients
2 Filets Trout
½ lb. Bacon
2 c. Brussels Sprouts
Olive oil
1 Bunch Italian Parsley
Salt and pepper

Method
1. Slice half of the bacon thinly and lay three slices shingled together on a cutting board.
2. Lay the filet of trout over the bacon and roll the bacon around the fish until the bacon ends meet and seal and the Trout is wearing a bacon "belt" so to speak, Repeat with the other filet.
3. Dice the remaining bacon into ½ inch lardons and render the bacon in a hot skillet until the fat comes out and the bacon is cooked.
4. Add in the Brussels sprouts and coat them with the bacon and the bacon fat giving the sprouts a little bit of color and then add ½ cup of water to finish the cooking.
5. Approximately 5-7minutes over medium heat.
6. In another pan(or in the broiler, or on a grill) cook the trout until the bacon is crispy and the trout is just cooked through.
7. Place the trout filet onto a bed of mustard cream sauce and then top the Trout with the braised Brussels sprouts and some fresh parsley leaves and serve.

Mustard Sauce
Ingredients
1 c. White Wine
2 Shallots
2 c. Heavy Cream
1/3 c. Dijon Mustard
2 tbsp. Grainy Mustard

Method
1. Simmer shallots and white wine in pot until dry.
2. Add heavy cream and reduce by half.
3. Strain out the shallots and but cream back into pot on low heat.
4. Add mustard and whisk until smooth.
5. Simmer for 5 minutes.