Bacon And Sage Panfried Trout
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
41
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, until they are crisp, transfer them to paper towels to drain, and pour off the fat
2
Crumble the cooked bacon into a small bowl and stir in the minced sage
3
In the skillet cook the remaining 16 bacon slices in 2 batches until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat
4
Preheat the oven to 375°F
5
Rinse the trout under cold water and pat them dry inside and out
6
Sprinkle the cavity of each trout with one eighth of the crumbled bacon mixture and salt and pepper to taste
7
Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities
8
Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess
9
Heat the skillet over moderately high heat until it is hot, add the oil, and heat it until it is hot but not smoking
10
In the oil fry the trout, not touching each other, in batches for 3 minutes on each sides, or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan
11
When all the trout has been fried, bake them for 5 minutes, or until they just flake and are heated through
12
Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges
13
In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, until they are crisp, transfer them to paper towels to drain, and pour off the fat
14
Crumble the cooked bacon into a small bowl and stir in the minced sage
15
In the skillet cook the remaining 16 bacon slices in 2 batches until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat
16
Preheat the oven to 375°F
17
Rinse the trout under cold water and pat them dry inside and out
18
Sprinkle the cavity of each trout with one eighth of the crumbled bacon mixture and salt and pepper to taste
19
Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities
20
Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess
21
Heat the skillet over moderately high heat until it is hot, add the oil, and heat it until it is hot but not smoking
22
In the oil fry the trout, not touching each other, in batches for 3 minutes on each sides, or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan
23
When all the trout has been fried, bake them for 5 minutes, or until they just flake and are heated through
24
Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges