4 bacon slices

5 tablespoons butter

two whole, 10 to 12 ounce trout, cleaned and boned, leaving head and tail intact

all-purpose flour

1 cup thinly sliced green onions

2 tablespoons fresh lemon juice

4 teaspoons drained capers

2 teaspoons chopped fresh tarragon

  1. 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.
  1. 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



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