|
Ingredients: One strip bacon, diced One small red bell pepper, cored, seeded and finely diced One ear of corn, kernels scraped off 2 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon pepper Two trout, filleted, head and tails removed Lemon-butter sauce (recipe follows) OR 2 tablespoons lemon wedges Directions: Brown bacon in medium skillet. Place bacon on paper towel. Pour off and reserve half the bacon fat in skillet. To the remaining fat in the skillet, add bell pepper and corn kernels. Sauté over medium-high heat ten minutes or until tender. Remove vegetables and place in bowl. Return remaining bacon fat to skillet and heat. On a plate, stir together flour, salt and pepper. Dust trout on both sides with mixture. Open trout. Generously fill with bacon and vegetable mixture. Loosely close trout and secure with toothpicks. Ease into skillet and cook over medium-high heat five minutes. Turn over and sauté another three to four minutes or until done. Meanwhile, prepare lemon-butter sauce. To serve, ease trout onto two platters. Remove toothpicks. Spoon on sauce or if desired, sprinkle 1-tablespoon chives over each serving and add one lemon wedge on the side. Recipe makes two servings. Lemon-Butter Sauce 1 tablespoon lemon juice 1 tablespoon minced chives 1-1/2 tablespoons butter Salt and pepper to taste In a small pan, combine lemon juice, chives, butter, salt, and pepper to taste. Simmer, stirring until butter melts. Recipe makes about 1/2-cup sauce. |