SAUTEED TROUT WITH BACON (for two)
4 bacon slices
5 tablespoons butter
two whole, 10 to 12 ounce trout, cleaned and boned, leaving head and tail intact
1 cup thinly sliced green onions
2 tablespoons fresh lemon juice
4 teaspoons drained capers
2 teaspoons chopped fresh tarragon
- Cook bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat with flour, shaking off excess. Add fish to skillet and sauté, turning once, about 5 minutes per side. Transfer to a heated platter and keep warm.
- Pour off drippings from skillet and wipe clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions and sauté 3 minutes. Stir in bacon, lemon juice, capers and tarragon. Season sauce with salt and pepper. Pour sauce over fish and garnish with remaining 2 tablespoons chopped scallion.
from Bon Appetit Magazine, April, 2001