trout with bacon and vinegar sauce
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Trout is the most popular freshwater fish in Greece. Nice served with rice and spinach (Spanakorizo).
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yield
2 serving(s)
prep time
10 Min
cook time
20 Min
method
Broil
Ingredients For trout with bacon and vinegar sauce
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2 mdlake trout, cleaned and heads removed (about 1 pound each)
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salt and pepper
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6 slicebacon
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3 Tbspbutter
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1/2 cbeef broth
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2 Tbspred wine vinegar
How To Make trout with bacon and vinegar sauce
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1Preheat broiler. Set top rack about 6 inches from element.
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2Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices (3 each).
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3Butter (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.
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4Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.
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5Remove the fish to a plate and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.
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6Deglaze the pan with the broth and vinegar.
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7Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.
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8Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.
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