Trout With Bacon And Vinegar Sauce

Trout is the most popular freshwater fish in greece. Nice served with rice and spinach (spanakorizo).

Preheat broiler.

Set top rack about 6 inches from element.

Salt and pepper the cavities of the trout.

Wrap trout completely in bacon slices.

Butter an oven proof large skillet and place trout in pan or dish.

Broil for 8 minutes.

Turn fish over and broil an additional 5 minutes.

Remove the fish and unwrap bacon slices.

Chop about a tablespoon of the crispiest pieces of bacon.

Deglaze the pan with the broth and vinegar.

Add the bacon bits and reduce sauce over high heat about 2 minutes.

Turn down heat and whisk in 2 tbs.

Butter.

Remove backbones from fish.

Place one trout on each dinner plate.

Pour sauce over fillets.

trout, salt and pepper, bacon, butter, beef broth, red wine vinegar