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PAN FRIED TROUT WITH BACON
Steamed spinach and parsleyed baby red potatoes round out this seasonal plate.
Chocolate cream pie is always in season.
4 bacon slices
5 tablespoons butter
2 8- to 10-ounce trout, boned
All purpose flour
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.
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