Trout With Bacon and Vinegar Sauce

Ingredients

• 2 medium trout, cleaned and heads removed
• salt and pepper
• 6 slices bacon
• 3 tablespoons butter
• 1/2 cup beef broth
• 2 tablespoons red wine vinegar

Directions

1. 1

   Preheat broiler. Set top rack about 6 inches from element.

2. 2

   Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices.

3. 3

   Butter (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.

4. 4

   Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.

5. 5

   Remove the fish and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.

6. 6

   Deglaze the pan with the broth and vinegar.

7. 7

   Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.

8. 8

   Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.