PAN-FRIED TROUT WITH BACON
Steamed spinach is recommended to accompany this dish. 4 bacon slices 5 tablespoons butter 2 8- to 10-ounce trout, boned All purpose flour (I will use pork rind crumbs) 1 cup thinly sliced green onions 2 tablespoons fresh lemon juice 4 teaspoons drained capers 2 teaspoons chopped fresh tarragon Cook bacon in 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 flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions. Makes 2 servings; can be doubled. Bon Appétit April 2001 30-Minute Main Courses |
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