Trout With Bacon and Vinegar Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Trout is the most popular freshwater fish in Greece. Nice served with rice and spinach (Spanakorizo). Ingredients:
2 medium trout, cleaned and heads removed |
salt and pepper |
6 slices bacon |
3 tablespoons butter |
1/2 cup beef broth |
2 tablespoons red wine vinegar |
Directions:
1. Preheat broiler. Set top rack about 6 inches from element.
2. Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices.
3. Butter (using 1 tbs. butter) an oven proof large skillet (or a baking dish that can be used on stove top) and place trout in pan or dish.
4. Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.
5. Remove the fish and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.
6. Deglaze the pan with the broth and vinegar.
7. Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.
8. Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.
|
|